Autumn Pork Tenderloin


Sized right for two, this rustic and comforting entree is treated to a combination of apples, raisins and nuts. 'The fruited sauce adds great flavor,' says Tiffany Anderson-Taylor of Gulfport, Florida. 'I serve this often, and when I double it for guests, it's often greeted with cheers.'

Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
2 servings


  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 (3/4 pound) pork tenderloin

  • ½ cup apple juice

  • 1 cup apple pie filling

  • ¼ cup raisins

  • ¼ cup chopped pecans

  • ¼ teaspoon ground cinnamon


  1. Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes.

  2. Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. Bake, uncovered, at 400 degrees F for 40-45 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.