Reviewed: Nov. 7, 2009

DELICIOUS!!! Great dish for impressing company! I doubled the ingredients for the sauce (because I'm always worried there won't be enough) but you could just stick with the amounts called for in the recipe and have more than enough to spoon over the meat. --Made it for my mother-in-law and she was totally "wowed"!!

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4 users found this review helpful

Reviewer:

SweetieV

Reviewed: Nov. 8, 2009

This is one of the best of pork tenderloin recipes! We loved it! It's very tasty! Absolutely recommend!!! Only one change: we used quince jelly instead of apple jelly as we had that one at home. Thanks for this recipe! :)

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6 users found this review helpful

Reviewer:

Escudete

Cooking Level: Intermediate

Living In: Budapest, Pest, Hungary

Reviewed: Dec. 12, 2009

This was delicious and easy! I only had a little apple jelly, so ended up using a mixture of apple jelly, apricot preserves and cherry preserves. I was worried it would be too sweet, but it came out perfect. Tender and delicious. My husband Loved it. Also, used Chardonnay (it's what I had on hand). This is definitely going in the rotation!

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12 users found this review helpful

Reviewer:

emplaye

Reviewed: Jan. 1, 2010

We have made this 3 times now, and loved it each time. I have been playing around with the ingredients, and I actually like using pear jelly better than apple jelly, but the taste is delicious every time!

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Reviewer:

rosannajk

Reviewed: Jan. 23, 2010

This was amazing and impressed my very picky MIL! I did use chardonnay b/c that's what I had. Otherwise I followed the recipe exactly and it was really great. I will definitely make this again. Thanks Hyakurin!

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1 user found this review helpful

Reviewer:

MMS326

Reviewed: Feb. 2, 2010

My husband said this was the best meal I have prepared in over 2 yrs of marriage. Very quick and easy to prepare plus it was a very affordable meal for what you get.

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4 users found this review helpful

Reviewer:

photodriver

Reviewed: Feb. 7, 2010

This was very good, served to company and everyone raved! Did this all in oven proof fry pan, followed recipe but browned pork and removed to platter sauteed onion and apple added 3/4 cup Riesling reduced slightly then added jelly balsamic mixture to pan and reduced by more then half and put pork back in pan, spooned some of reduction on top, parsley on top and cooked according to recipe served with Au gratin potatoes. I am sure this will be a favorite!

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lindak

Reviewed: Feb. 20, 2010

Easy to make, verrry good. Make extra apples because they are the best part

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5 users found this review helpful

Reviewer:

sarah

Reviewed: Mar. 1, 2010

This recipe was great. I doubled it and everyone loved it. I added dried cranberries to the sauted apples and onions and I used an apple wine instead of the risling. I also put lots of potatoes and carrots on the pan and they turned our wonderful. I couldn't get enough of them. It goes great with a wilted spinach salad with a cranberry vinegarette bacon dressing.

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1 user found this review helpful

Reviewer:

nicole

Reviewed: Mar. 18, 2010

This dish was exceptional! Followed directions precisely, except I doubled apples, and we are not drinkers so I used apple juice instead of wine. Also, I didn't know whether to cover or not, so I covered first half and uncovered last half. An absolute keeper...A++++!!!!

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27 users found this review helpful