This is a fabulous recipe which has become our Christmas day tradition. Everyone looks forward to it. I usually cook two big pork loins in my large roaster and increase the apples and onion accordingly. I do not typically use as much maple syrup which reduces the cost alittle (we only use real maple syrup) but doesn't change the flavor much. I also don't put the brown sugar on or do just a little as we like a lighter sweetness.

Hubby and I both loved this, kids didn't like the rosemary, but enjoyed the middle pieces of pork. I marinated the pork overnight w/seasonings and regular apple cider. Put it in the crock pot w/apples and onions on low until it reached 160. Made the gravy with 2 tbsp brown sugar and about 1/4 cup of maple syrup and it was sweet enough for us. Thanks for sharing!

This is the best pork roast I have ever made. Of course like most of us I made some changes. I have fresh rosemary in the garden so I used that plus some fresh Oregno and dried majoram. I ran 2 long sprigs of rosemary longitudinally thru the roast and then mixed chopped fresh rosemary and oregano plus 1.5 tsp of dried majorum, 2 tsp of minced garlic, kosher salt, pepper and some olive oil. I rubbed this all over the roast and popped it in the roaster and cover the top of the roast lightly with some italian bread crumbs and added regular cider. Baked covered for an hour and then uncovered for an hour with the apples and onions and a few carrots thrown in for color. Spooned the brown sugar over the top as directed. For the gravy, I skipped the maple syrup as the non-alcoholic cider had made the drippings sweet enough. Made the gravy with cornstarch (personal preference). The roast was delicious and incredibly tender. I served it with roasted garlic mashed potatoes and homemade French Baguette garlic bread. My wife loved it

I used regular apple cider and marinated for about 24 hours. Absolutely amazing flavor.

It unfortunately didn't turn out so well for me. It was just ok. However, it might be user error on my part. I might need to try again.

Hmmmm. This was "OK." I purchased a pkg. of 2 (1 lb.) pork tenderloins a few wk. ago. I used one then, but froze the other for a future meal. This past wk., I thawed the unused tenderloin b/c I wanted to try this recipe. To take the guesswork out of how long to cook my tenderloin, I used my Williams-Sonoma digital thermometer set to register 160 deg. (i.e. med.). I should have cooked to 170 deg. as I like my pork well done (but my fiance likes his med., so he wins tonight!). I pretty much followed Bob's directions to the letter except for halving everything (remember, I only had a 1 lb. tenderloin available), adding 2 sm. cubed sweet potatoes/3 garlic cloves & using a combo of GrannySmith/Jonagold apples & a little less maple syrup than called for (I used 1/4 c. b/c I was afraid that my gravy would be too sweet otherwise). I added my potatoes/onions/apples with the uncooked tenderloin rather than waiting until the second hr. It didn't even take an hr. for everything to cook thoroughly, so I am glad I did (2 hours, even for 3 lb. meat - my gosh!!!). My only regret was adding the potatoes (they didn't cook thru in the allotted time... my bad!). Note: Although I used hard cider (Woodchuck) as a marinade, I'm sure regular cider or juice, for that matter, would work just as well. Served w/ pork stuffing, garlicky green beans & dinner rolls, this was a filling meal. Thanks for sharing your recipe, Mr. Meyers :) This is a perfect fall dish!

Save time and put it all in an oven bag. Cook 325 for 2 or less hours. Simply delicious and melts like butter in your mouth! Used "Simply Apple Juice".Out OF THE BOX OR BAG EXPERIENCE. Tired so- TO LAZY TO SPELL RIGHT. Sorry 16 hour day!!!

I cannot say enough good things about this recipe. This was sooo delicious! The only modification I made was to use regular apple cider instead of hard cider, but I doubt that made much of a difference. We had leftovers and ate it for a few meals throughout the week and our mouths still watered every time we reheated it. By far one of the tastiest meals I've made. Excellent recipe! Thanks!

I would go as far as saying this is some of the best meat I have ever eaten. I didn't want to go to the trouble of looking for hard cider, so I just juiced some apples and used that for the marinade. The only other thing I changed was I used a lot less maple syrup for the gravy.

This was fantastic! I actually cooked the tenderloin in a slow cooker for 8 hours with the chopped apples and apple cider. It was incredibly tender and juicy...and so easy to make!