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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We tried this recipe tonight, and it was quite good. I did a couple of things differently...