Reviewed: Sep. 17, 2009

This is my go-to recipe for entertaining boyfriends. :)

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Jenrin

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Reviewed: Sep. 4, 2009

Absolutely delicious!

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Angie79

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Reviewed: Aug. 20, 2009

I followed the recipe to the letter and this was one of the best tasting recipes for tenderloin I have found. My husband and guest just loved it. Cheers to you Carolyn!

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Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

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Reviewed: Aug. 20, 2009

Very good - followed the recipe exactly as written. This will be a regular in our menu rotation.

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NC JENNIFER

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Aug. 18, 2009

Very flavorful. The rosemary was perfect.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 4, 2009

It was a great marinade and made the house smell wonderful as it was cooking. Easy dinner to make. My husband liked it and wanted it sliced thin for a sandwich the next day. I however thought the rosemary taste was almost to strong...you have to like rosemary to like this.

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wmatto83

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Reviewed: Jul. 22, 2009

I made this today for my boyfriend. He works a lot, and I have two small children, so we don't get to spend a ton of time just hanging out. This was perfect, I'm not a big pork eater, and I loved it, and he said it was by far his favorite thing i've cooked so far. I made a few changes: Used dried rosemary (Which I love, and actually tripled.), used about three cloves of minced garlic, a pinch of ginger, and both sherry and white wine(Love sherry with pork). Did use the apple juice concentrate, but I also added a little water. I mixed up the marinade, and refridgerated overnight, flipping it every six hours, for approx 24 hours. Cooked it at 255*F for about 7 Hours. When I went to slice this, I barely touched it and it just fell apart.

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EarthernMegs

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Reviewed: Jun. 29, 2009

I substituted apple "juice" for concentrate, and used a little more than twice as much. I also used dried rosemary because I didn't have fresh. I lightly covered the pan with foil so I'd end up with more natural juices to store leftovers in. The flavors are milder this way. Cooking time was about 30 min. I like that it can be made ahead for when you have company and I can spend the hour it's cooking, visiting instead of rushing around in the kitchen. Easy foolproof recipe.

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FLAMINGO6719

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Reviewed: Jun. 26, 2009

We liked this. I grilled the tenderloin rather than roasting it. I might use a bit more mustard next time around as I found myself wanting more of that flavor rather than the sweetness that the juice adds.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Jun. 9, 2009

Excellent - i also used apple juice instead of the concentrate. everyone loved it!

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akobernus

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

Absolutely delicious. I made it with Apple juice instead of concentrate and used dried instead of fresh rosemary. I doubled the recipe and put it in the crockpot 5 hours. It turns out perfect.

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SHANNON23

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Reviewed: May 18, 2009

I don't think there's anything wrong with this recipe. It just didn't go with our tastebuds. It was fine, but I probably won't make it again.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 1, 2009

I used a center cut pork roast and it turned out delicious and moist. My kids and my guests really enjoyed it. Will make again!! Thanks for sharing:)

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Kary

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Reviewed: Mar. 18, 2009

This wae really good did not have to adjust anything.

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callahan30

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

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Reviewed: Feb. 15, 2009

OH WOW! This was great! I fixed it for Valentine's night dinner. My husband raved over it. I was a little concerned because some reviewers said it was sweeter than they expected, but I didn't find it to be sweet at all. I did use apple juice instead of concentrate as other some others did. My husband really likes the flavor of rosemary and I found that if permeated the meat. It was so so good. I served it with roasted new potatoes and roasted asparagus. If you have the time I highly suggest that you marinate this overnight and the next morning turn the bag over. This was so juicy and tender. I will definitely fix this again. Thanks for a great recipe.

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healthycook1964

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Jan. 8, 2009

my first time making a tenderloin, this was a great dish for a small dinner party and all loved it. Only had time to marinate a few hours, overnight is probably even better!

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sabrinaw

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Reviewed: Dec. 26, 2008

This was excellent! I had some left over homemade apple cider, and used it make a reduction to substitute for the apple juice concentrate, other than that I followed the recipe. The pork was tender, flavorful, perfect.

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Tennessee

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 17, 2008

I had never cooked a pork tenderloin before and decided to try this recipe. It was not only delicious but very easy to make. The meat was very juicy and tender. After marinating it overnight, I froze half of the tenderloin to cook another night. When I did cook the frozen one, it was just as good as the first.

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Angie

Cooking Level: Intermediate

Living In: Sunbury, Ohio, USA

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Reviewed: Nov. 4, 2008

I made it exactly as written, and it was great. I'm going to try cutting back on the fresh rosemary next time and see if the other flavors stand out a little more.

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