This is the BEST pork tenerloin I have EVER had. So much flavor! I followed the recipe exactly but I marinated the pork for almost 24 hours. YUMMY!!!

I found this recipe several years ago and I have been making it every year since for our Christmas Eve dinner. My entire family loves it!

Used apple butter instead of apple jelly & added some red pepper flakes. It took longer to cook than recommended time even for 2 servings. Served with Egg Fried Rice & Ginger Veggie Stir-Fry from this site. I also made an Asian-inspired fruit salad with bananas, oranges, mangos, strawberries, & apples, topped with almonds.

My husband's doing Atkins so I just poured the marinade in a pan and boiled it (must be brought to a boil) and put it in little bowls to serve with the pork. We cooked it on the grill, turning 1/4 every 5 minutes. Perfect; little pink inside.

This recipe was great! I only had an hour or so to marinate the pork, but it still came out exceptionally tender. I didn’t have any apple jelly on hand, so I made it with Crushed Applesauce and it still tasted pretty good. Will definitely make again…Thanks!

Good recipe. Very easy. The sauce was pretty sweet though; I will probably not make it next time. Also I recommend using a low sodium soy sauce because the pork was a little salty.

We loved this so much, I made it twice in one week. We devoured it! Just check the roasting time. I thought it seemed a bit off. I checked the roasting chart in my cookbook and cooked it at 425 degrees for about 35 minutes. Also, recipe doesn't specify, but make sure you drain the marinade before roasting.

This recipe went over well with my family. I went by the advice of others and made sure I used "real" Sherry and not cooking sherry. Was wonderful and will do it again.

I was very disappointed with this recipe. The marinade added a sort of strange flavor to the meat. The apple jelly sauce sounded like it would be flavorful and sweet, but was tasteless and very runny. I made this for company and was very sorry that I did. Given all of the other great reviews, perhaps I did something wrong. Followed the recipe exactly though.

This recipe is fabulous, many of the reviews claim it's too salty. My guess is that they have used a cooking sherry rather than one purchased at a liquor store. Cooking sherry is very salty. This will wow your guests, it's become tradition for my families Christmas.

SO GOOD!! I thought the amount of garlic and ginger was a mistake but it was great! If I were to make it again, I would probably just put in the apple jelly in the mixture from the beginning to save some time, work, and a pot.

This turned out pretty well. I have many pork tenderloin recipes and this will be a nice addition. Many other reviewers complained that the cooking time was off. I wonder if they read it as 25 minutes total instead of 25 minutes per pound? It shouldn't be too far off from 25 minutes per pound, maybe a bit longer. The recipe does not state whether to pour off the marinade before cooking but based on the other reviewers complaints of it being too salty I decided to take it out of the marinade and throw it on the grill for just 5 minutes to sear the meat. Then I placed it in a baking dish and baked as directed. Once it was done, I sliced it and put the slices back into the drippings and poured about 3/4 of the apple jelly sauce over the top. I served the remaining sauce on the side. I didn't find it to be too salty at all although I always use lite soy sauce.

excellent, but familiar marinade. I have a similiar for London Broil. What this marinade needs is an apple juice wash 1 hr before cooking to undo th sodium. I poured off the marinade 1 hr prior to grilling and added a cup of apple juice. It cut the salt and I used that liquid with the apple jelly for a reduction gravy (and added another splash of sherry since I poured it all off). It was terrific!

This recipe is definetely a keeper! I left out the Sherry (as I didn't have any onhand) and it was very delicious!

My initial rating of this would not have been a five, but the end result was a five. I cooked this according to the instructions, but my finished product was very raw in the middle. I took it off the dinner table and wrapped it completely in a large piece of foil with all the juices and continued to bake it. As dinner was well over by the time I removed it from the oven, I cooled it and put it in the fridge. My son ate it for lunch the next day and raved and raved over how amazing it was!! He talked about it for 2 days! So, it is a keeper, but I'll do the slow roast method next time (2 hours total). The meat was very tender and full of flavor.

Very good. Couldn't find apple jelly, so I used pineapple perserves.Will make again.