Time consuming but FABULOUS!!!!

This is one of the best pork recipes I've ever made! I will definitely make it again. My only suggestion would be to cook it a bit less...perhaps to 150 degrees instead of 160. It was slightly over done at 160. The gravy, by the way, was also fabulous!

This was a great recipe. My pork tenderloins were the 2 pieces you get at the grocery in a package so I knew they would not take 2 hours to cook. It only took about an hour and had added the apples and onions and marinade all at the beginning. I used a meat thermometer and took the meat out to rest for 10 minutes when it was done while I let the apples and onions go on and cook. Then I pulled the apples and onions out and took out 1 cup of the broth and put it in a saucepan and added one envelope of pork gravy mix. I sliced the meat and put it on a plate with the apples and onions and added the gravy to the meat. WOW. Since there are only two of us I sliced the second pork loin very thin, made a sauce with barbeque sauce, the leftover onions and some of the broth and poured it over the meat. In two nights my second dinner is already made. One other tip, when I do this dish again, I will dice up a sweet potato and add it to the apples and onions. I also used regular apple cider but did everything else in the quantities given.

This was delicious. I threw it in the crockpot for 6 hours and added all the ingredients at once (minus the flour). I didn't have the vinegar so I used left over sparkling apple cider from the holidays. Balance it out with some salty sides like potatos and stuffing.

This was a great recipe, I just used apple juice though. It was really flavourful and tender. We loved it!

We enjoyed this recipe however I would make a few suggestions. First, my cooking time was about 1.5 hours (instead of 2) and my apples & onions didn't cook all the way so I would suggest adding the apples after 30 minutes and let them cook until the tenderloin reaches 160 degrees. Also, definitely use a meat thermometer if you have one. After I completed the gravy, I added the apples and onions to it and let them cook a bit together then I served them together in a bowl with the sliced tenderloin on the side. One last tip, I tied 2 tenderloins together and cooked them as one. It's the first time I've done this and it worked well.

This was pretty good, but i like a few of my other tenderloin recipes better. Our family loved pork chops/roasts with chunky homemade apple sauce, and this definately did not compare. It was still moist though and quite flavourful. Maybe if i had better flavoured apples. I will try this again during apple season when i can get them straight from the orchard.

A perfect meal for the Fall. I used my crockpot and cooked the pork with just the Granny Smith apples and appled cider. After 8 hours on low, the apples were reduced to applesauce and the pork was so tender. I removed the pork from the sauce and added a splash of heavy cream and maple syrup to sweeten. I cannot tell you how delicious this recipe was - - and how wonderful the house smelled while it was cooking!

This was a really great recipe that all six people at the dinner party enjoyed. I followed the recipe to a T, but found that it cooked more quickly than it said. Next time, I think I would add a bit more salt and perhaps pour off some of the drippings after the first hour to make the gravy and leave some to cook the apples and onions in the second hour. At the end of the second hour - I'll just put the rest of the drippings in the already started gravy. Overall - I'll definitely make again. (I served this with Ibby's Pumpkin Bread Mushroom Stuffing - and they were a great pair!)

I was expecting not to like this but actually did. The kids ate this like crazy. Didn't have hard apple cider so I used apple juice and Calvados (apple brandy) and let it marinate in a Ziploc bag overnight. The gravy was just plain weird and thought it took away from the flavor of the pork so I just dumped it out. If you decide to make the gravy, definately do not use all the maple syrup.

I didn't like the taste of sweet pork, and the seasoning kind of reminded me of dressing.

Delicious twist on the usual saltier taste of pork tenderloin - the sweetness of the apple goes perfectly with the pork. Smells WONDERFUL while cooking!

Very good pork, although I think the gravy was a bit too sweet for our tastes.

This made the pork tender. Of course the cut I had is usually that way anyhow. This was an okay recipe. It wasn't great but it wasn't bad either. The only things I did different was I used Fuji apples and regular syrup. I also used just plain apple cider, not hard.

This sounded yummy but the gravy was too sweet, even with cutting back on the maple syrup - found myself wishing I had a more traditional gravy with the pork. I only cooked it for about 45 minutes rather than than the 2 hrs and the pork was very tender and good but the sauce was a bit much - would not make it again - oh well!

This was very yummy. The only changes I made was to use half the amount of maple syrup called for, ( and that made the gravy plenty sweet enough for this sweet tooth) and I marinaded the roast in a bag (with all the air squeezed out) with apple cider (no water) and added chicken broth to the roasting pan halfway through the cooking time to make sure there was enough juice for the gravy. Also, being a garlic lover, I added two cloves of garlic with the apples and onions. Make sure you used