Reviewed: Nov. 1, 2009

This recipe was awesome! I only changed a few things. I doubled the apples because my family loves apples. I knew that part would go over big. I cooked it in my dutch oven instead of a skillet so I knew I had room for the extra apples. I also put the meat back into the apples (not cut into medallions) and put the pot on low until my husband got home from work -- probably an extra 45 mins or so. The meat was tender and juicy and cooked perfectly. The apples were awesome. I used 2 Ida Reds we will definitely have this again! Even my 17 year old daughter who pretty much hates meant loved this.

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Susan Harris

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Reviewed: Oct. 26, 2009

This is a very simple recipe and my whole family enjoyed it! I did not have Riesling wine, so I substituted with a Sauvignon Blanc. I also cooked the pork while the apples were cooking and it came out delicious! I served with couscous and steamed zucchini. Will definitely make this again!

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Heidi from Jersey

Cooking Level: Intermediate

Home Town: Flemington, New Jersey, USA

Living In: Pittstown, New Jersey, USA

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Reviewed: Oct. 18, 2009

this was ok, but nothing special - basically pork in applesauce.

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icookstuff

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Reviewed: Oct. 12, 2009

I didn't add the nutmeg and it was delicious

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Sue

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Reviewed: Sep. 13, 2009

Quite good! To prevent the loin from drying out I cooked it with a little wine and rosemary (sherry wine, as I didn't have riesling) and when it got to about 145F I covered in plastic wrap and let it rest in a dish near the oven vent which was on. It was perfectly tender, cooked, and moist. Also, the boyfriend loves applesauce with pork so I knew he'd like this but I went one step further and blended the sauce. Good applesauce to serve with meats.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 25, 2009

Overall this was excellent. The sauce could be thicker but the flavor was fantastic!

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athenspie

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Reviewed: Aug. 12, 2009

This recipe was fantastic. My husband was sceptical but even he said it was awesome. I made it exactly like it is written except i added some sauted sweet onion to the apple sauce and instead of thickening it with cornstarch i just reduced the mixture by cooking it longer and the flavors were really intense and the pork itself was very juicy and tender. Really very good.

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bsmdl

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

This was so good!!!! I took the suggestion and cut up the tenderloin into medallions at the end and cooked them in the apple mixture. I also doubled everything so there would be plenty of sauce - I highly recommend. I served with rice pilaf. A great meal.

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Dakotalee71

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Reviewed: Jun. 8, 2009

Very good! We liked it a lot! Very quick to prepare and doesn't heat up the kitchen with the oven.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

Absolutely fabulous. I have never reviewed a recipe before, but this is outstanding and will definitely be a regular in our menu. I only tried it as written, but think it would also be good with other pork combinations.

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MARGG

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Reviewed: Apr. 3, 2009

It was great! I also did it with kilbasa and smoked sausage. The sauce would be good on any meat.

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Billy B

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Reviewed: Mar. 28, 2009

Very nice flavor! I loved the smell that wafted through though house as I mixed together the apples, cinnamon and nutmeg. My only recommendation would be to brown both sides of the pork, making sure not to overcook..otherwise the meat will dry out. Set aside as directed and prepare the apple mixture. Then while apple mixure is simmering add the pork back into the pan, cover and cook for a few minutes on each side. Love, love, love the tender apples..mmmm.. so good!

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Laura

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 24, 2009

Overall: This was a great recipe and it will definitely make it into my normal round-up of weeknight meals. Pros: Very Tender Meat, Great Flavorful Sauce, Easy Cons: Sauce could be thicker, my sauce didn't thicken too much, but did have great flavor.

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Ethan

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a meat thermometer if you aren't sure). Use whatever white wine you have around...I didn't have the one named, but it still turned out great. The apple sauce was really great. I will make this recipe again.

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S*T*L*Y

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Feb. 6, 2009

We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I was out of cider vinegar). I didn't want the pork to dry out, so I covered it for the last 10 minutes of cooking. Next time I would slice the tenderloin and mix it in with the apples and sauce - that would warm it up a bit and coat the pork as well, since much of the sauce cooks away. As a side note, the apple sauce would be amazing on top of vanilla ice cream or french toast! It is absolutely wonderful!

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