Reviewed: Jan. 8, 2005

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!

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SAMMYJO2

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Reviewed: Nov. 15, 2004

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 a meat thermometer, as I find the cooking time a bit too long. Very flavourful, juicy and a definate do-again recipe!!!

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CANADIAN COOK

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Reviewed: Oct. 21, 2004

This is a great recipe for those cool autumn nights. For the marinade I added 3 whole garlic cloves sliced, 1tsp. ginger, 1tsp. cinnamon, and 1/2 tsp. ground cloves. Smelled wonderful cooking and served with a white Muscat wine it is stellar!

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CHICKEY79

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Reviewed: Apr. 16, 2004

This was tender, but simply not as flavorful as I had imagined.

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VICKEYA

Cooking Level: Expert

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Reviewed: Dec. 28, 2003

This was an excellent recipe, but I must admit that I changed a few things. I used a 1 1/2 pound tenderloin, and then combined 1/4 cup scotch and 3/4 cup cider for the marinade and added 2tsp of garlic as well. I then seared the porl in an oiled roasting pan for 5 minutes before adding the marinade, and I reduced the cooking time to 1 hour at 375F and the pork came out juicy and tender. The sauce did not have a strong scotch taste at all, but melded well with the maple syrup and brown sugar. My husband ate 3/4ths of the 1 1/2 pound tenderloin that I made. He says that it is the only way he'll eat his pork from now on.

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KITICAT22

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Reviewed: Nov. 9, 2003

I put the coated tenderloin into a big ziploc bag and dumped the apple cider only into the bag until covered (then sucked out all the air so it was completely covered) I let it marinade for 8 hours, took it out for an hour to raise the temperature, then cooked as directed, and added 2 apples and 1 pear to the tenderloin and cider marinade as directed and completed cooking. Afterwards, in my super heavy duty roasting pan, I cooked the marinade over my gas stovetop and added more cider since I didn't add water at all. I have a photo! Husband LOVED this! My first tenderloin ever cooked and it was a great success! Served with roasted garlic rosemary baby red potatoes (Baked in some olive oil with the roast during the last hour of cooking time) and steamed green beans.

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WATTYZ

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Reviewed: Aug. 27, 2003

I found this recipe far to sweet for my tastes. I may have got the recipe wrong as being British, I had no idea what 'hard cider water' was I assumed you meant dry cider so this was what I added. Smelled lovely while it was cooking though

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SARASVATI_X

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Reviewed: May 26, 2003

THis was GREAT! I made this using exactly the ingredients called for and it was fabulous! One of the first recipes to make me feel like a gourmet cook! BUT EASY!

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KAYLOA

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Reviewed: Mar. 29, 2003

The five stars is for the wonderful herb rub and cider marinade. The "gravy" turned into a big mush mess for me :( (Be careful, syrup burns easily, hehe) Also, be careful not to overcook the meat. Although I was very careful not to cook it beyond 160 deg, it was somewhat dry. Overall, the meat alone with herbs was perfection and well worth the marinading time! This is my favorite cut of meat and, like a previous reviewer said, it is a great change from the traditional soy marinades. I'll definitely be cooking this again!

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KAREN WANG

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2003

My family really enjoyed this meal. I used apple juice instead of the cider, and cut the cooking time in half (just use a meat thermometer to determine when it's done so you don't "kill" it). The rub was a bit too much in the end; I may just add the herbs/spices to the marinade next time instead. I really loved the "gravy," although the pork is so flavorful, you don't even need it. I used red delicious apples, and they were the best part!! Overall, this was very good, and I will definitely make it again! Thanks Bob!

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BETHANY S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 24, 2003

This recipe is delicious and a nice change to the usual pork tenderloin marinated in soy sauce mixtures. I did cut the cooking time to 45 minutes each part instead of and hour each. My mother did it for an hour each part, and hers came out dry and tough. Wonderful flavors!

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GINGIN523

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Reviewed: Jan. 5, 2003

This is a mouth watering recipe. The flavor from the apples is wonderful. I did not have apple cider so I improvised with apple sauce and the result was superb. I also used different herbs because I did not have these handy. Bottom line..I don't think you could mess this recipe up..it is a definite keeper!

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