Reviewed: Oct. 26, 2009

Very nice and good to eat. The apple cider and sliced apples add a nice sweetness to the pork and cream. Thanks

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kac2research

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

Awesome recipe.Tenderloin was moist and tender.Shredded with a fork. I baked for 40 minutes and didn't have heavy cream so I substituted with sour cream and it worked well.Also I did not blend the onions and apples in the sauce since we like it this way.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Mar. 31, 2009

I followed the recipe pretty closely except for using creme fraiche instead of heavy cream and rather more then 3 tbs. Love the results, except next time I would reduce the amount of Calvados and raise the amount of stock. I like the taste of Calvados, but my wife and I thought the dish was a little too "liquory". Still, the recipe is a good one and is a great way to prepare tenderloin.

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jjwood

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Reviewed: Jan. 9, 2009

Delicious. I will make this again and again! Thanks!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 24, 2008

I used pork sausage instead of the tenderloin and broke it into pieces as I browned it. I didn't have the hard cider, and although thats an important part of the dish, I had to use chicken stock instead. I added a dash of red wine vinegar to give it a little twang. Apple cider vinegar would've been better. I added about 1 tsp of sage, 1 tsp of chili powder (my DH loves it on everything!) and a lot of garlic. Then I topped it with shredded cheddar cheese because it looked like it "needed" something when it was in the dish. It was a little naked. All in all, 4 stars. a great dish! Something new to do with pork. A good change from the mundane.

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velhari

Cooking Level: Intermediate

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Reviewed: May 24, 2008

We love this recipe. I too added more cream. it's great with mashed potatoes.

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lynette

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Jan. 19, 2008

My family is the pickiest eaters you've ever seen and they all rated this a 5 star. My 2 daughters don't even like pork! Absolutely the best recipe I've tried from this site so far.

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Sandy

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Reviewed: Oct. 6, 2007

Love this recipe and have added it to my regulars. You have to use the hard cider though. Apple cider is too sweet. Also I use a little more heavy cream than the recipe calls for and I use a hand blender to puree the apples and onions right in the pot.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Apr. 23, 2007

Excellent! I made this for my elderly French neighbor who grew up in Normandy; She was skeptical of my attempting French (particularly Norman)cooking, but approved this dish highly (as did the rest of the dinner party). My only recommendation is to blend the sauce in small portions since hot liquids expand quickly - as I found out the hard way.

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SUNSHN

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Reviewed: Apr. 3, 2007

I have terrible luck with pork, but this turned out very tender and good. It needed lots of salt and fresh ground pepper.

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BEANIEBOO

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Reviewed: Feb. 28, 2007

This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a gravy type of sauce but it was flavorful. I doubt I'd bother food processing the mixture next time and would just keep it whole and pour over the pork. I did think that 45 minutes was too long - it was slightly overdone but maybe my loin was slightly smaller. I'd check it after 30 minutes and go from there.

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TARA200

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 11, 2007

My Boyfriend loved this dish - he continued to use the gravy on bread the rest of the week. I found it a little bland - but good for something different! Thanks!

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funfastfish

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Reviewed: Jun. 19, 2006

A really high quality result from a novice like me! I was totally impressed, this dish goes really well with potato wedges or fresh veg. I used Pork Chops instead of loin and reduced the oven time to 25-30 minsand it seemed fine. I also scaled the servings to 2 and there was enough sauce for at least 4 so tonight I'm using the left-overs as a pasta sauce. :) Thanks Minow

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Minow

Cooking Level: Beginning

Home Town: Leek, Staffordshire, England, U.K.

Living In: Holmfirth, Yorkshire, England, U.K.

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Reviewed: Mar. 19, 2006

I really liked this. I was halfway through making it when I realized that I needed a blender (which I don't have), so I didn't puree the onions and apples. I actually prefer it this way, I think, because I like having the pieces to eat along with the pork. The sauce doesn't really get thick, though. It does *thicken* but it's not a thick sauce. Still, very yummy. I'll definitely make it again.

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amy7252

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Reviewed: Feb. 20, 2006

I made this for my fiance with great results. I made some slight modifications to the recipe however: used apple cider instad of "hard" cider, added a clove of garlic when browning the pork, used McCormick's Montreal Seasoning on the pork while browning, added a 1/4 of 14 oz can of saurkraut to the apple mixture before baking, and ended up making the sauce more of a gravy by thickening it with flour in the end). Served with mash potatoes and steamed asparagus. The gravy has a sweet taste and was delicous and the pork was excellent - very tender. I'd make it again. My fiance loved it.

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