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Reviews for: Photos of Pork Tenderloin with Apples and Onions
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I made this tonight and it was amazing. I used dried thyme instead of fresh, honeycrisp apples that I had on hand Instead of granny smith apples, and I added a splash or two of balsamic vinegar to the apples and onions just before adding the butter. I also left the skins on the apples instead of peeling them. My husband demanded that it be added to our regular rotation.
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(4)
I made it just like the recipe but used spicy brown mustard and it was DELICIOUS!
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(2)
The only changes I made were to use the apples I had on hand - gala, unpeeled and adding 2 dollops of balsamic vinegar as suggested by another reviewer. I think that really added to the depth of the sauce. We loved it.
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(1)
I love this recipe. I have made it several times !!
Def will do again.
This was extremely tasty and well received.
This was very yummy! I plan to make it again but with more Dijon as I thought that flavor was lost in the shuffle so to speak. It would work as a weeknight dinner but paired with a nice salad and a veggie and you've got a nice hearty fall Sunday dinner.
Fabulous!!! The flavor is phenomenal. It’s become a family favorite and deemed to be worthy for guests. I forgot to add chicken stock the first time. Trying it out on a second meal.
Excellent flavor! pork was tender. Apple onion stuff was wonderful; sweet but not overly. Served with white rice. My dinners are never quite as photogenic. Followed the original recipe; only modification was making a half batch. Will definitely make again!