This was amazing! I didn't have apple butter, so I used unsweetened applesauce. I didn't have allspice, so I used cinnamon and a dash each of nutmeg and cloves. With wrapping, I sure didn't get 8 slices to do the deed twice... I used a whole pound to get it fully covered one time. Not that there's anything bad about that... Anyhow, I tasted the sauce before using it, and found it very, very bright and sweet, with little depth. So I added about a teaspoon of decaf instant coffee (unreconstituted). That added some nice depth to the flavor. Since I couldn't wrap the tenderloin twice, I glazed the meat itself, then wrapped it, then cooked 30 minutes, then glazed again, then returned to the oven. This got rave reviews, and I will make it again! By the way, those mentioning 160* as the proper temperature, the USDA has finally caught up with the chefs and has lowered the temp to 145*. Trichinae is very rare in the USA these days, and is killed at temps below 145* anyway. Enjoy!
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This was amazing! I didn't have apple butter, so I used unsweetened applesauce. I didn't...