Reviewed: Feb. 19, 2012

Excellent recipe. Chose to use the chopped apple and applesauce as other posters suggested. Wonderful taste combination. Thanks for the recipe.

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Reviewer:

ljones

Reviewed: Oct. 25, 2011

As a single guy and a very mediocre chef this recipie was fantastic. Easy quick few ingredients and VERY tasty. The sweetness of the fruit is perfect for pork.

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2 users found this review helpful

Reviewer:

marco

Reviewed: Oct. 18, 2009

This is an amazing dish I've made 2 years in a row now. I liked to use more cinnamon than the recipe called for, and added brown sugar. I baked mine in a glass pie dish-didn't have a roasting pan... turned out great!

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3 users found this review helpful

Reviewer:

wishfulchef

Cooking Level: Expert

Reviewed: Nov. 27, 2008

Great! I did few things different thought...I used applesauce rather than the juice and only marinated for an hour. Instead of the pie filling I chopped up 3 apples and mixed apple sauce and cinnimon together. I also baked the pork half of the cooking time with out the applesauce mix and half way through smothered it on. Turned out perfect!

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25 users found this review helpful

Reviewer:

Cryt

Reviewed: Nov. 24, 2008

This is a great recipe for pork tenderloin, especially in the fall. Very easy and the whole family loved it (even the kids!). I substituted dried cranberries for the rasins and sugar free (light) pie filling. I also marinated my tenderloins in apple cider for about 3-4 hours instead of the apple juice. Just wonderful.

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4 users found this review helpful

Reviewer:

johnsonr403

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Cooking Level: Intermediate

Home Town: Walkersville, Maryland, USA

Living In: Greencastle, Pennsylvania, USA

Reviewed: Nov. 3, 2008

Absolutely delicious. I substituted homemade apple pie filling for canned, and added walnuts and dried cranberries to the mixture. The pork came out incredibly moist and flavorful.

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6 users found this review helpful

Reviewer:

Lisa Joy

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: Feb. 26, 2008

Loved this recipe. My husband loved the topping. Could not get enough of it. My only problem was I followed the recipe but my toppings dried out and burned around the edge. Maybe I will try to double the toppings. Will be making it over and over. Thank you

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7 users found this review helpful

Reviewer:

GARRETTSMOMMY

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Monroe, North Carolina, USA

Reviewed: Feb. 5, 2008

We've made this recipe several times and really enjoy it. To lighten it up a little, I use apple pie filling with no sugar and add some Splenda to it. We add the raisins at the very end because they always burn.

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11 users found this review helpful

Reviewer:

ELYROD

Reviewed: Nov. 20, 2007

This is a great recipe! Very easy and quick to prepare. I did not have enough pie filling so I used applesauce, turned out great.

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9 users found this review helpful

Reviewer:

Ingrid

Reviewed: Nov. 15, 2006

This recipe was very juicy and delicious. My grocery store only sells 1.2-lb and 1.7-lb pork tenderloins, so I got a 1.7-lb one, and cut it in half. The other half is in the freezer for the next time we decide to make this dish. The canned apple pie filling is a good convenience, but this recipe only uses about half of a normal can. Next time I'll try slicing an apple myself and mixing it with honey instead of the high fructose corn syrup that's in the pie filling. It definitely took the full 45 minutes, and made my whole house smell fantastic! Highly recommended.

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10 users found this review helpful