This is the best pork recipe I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it--a great Sunday dish!
This was really good! My husband and our dinner guest both loved this dish, as did I. The apple butter and the spice complemented the pork nicely....pork seems to beg for fruit. ***One note I will make about this recipe....The cooking time indicates that the recipe is actually for a boneless pork *loin*, not a pork *tenderloin*. I work in a meat market and people refer to pork *loins* as *tenderloins* quite frequently. They are actually two different cuts of meat, the *LOIN* is from outside the curve of the rib bone and the *tenderloin* is from the inside of the curve of the rib bone. A pork *loin* when sliced will yield slices that are roughly 3" by 5". A pork *tenderloin* will yield slices slightly larger in diameter than a silver dollar. A whole pork *tenderloin* will cook in 35-40 minutes at 350 degrees. If you cooked a *tenderloin* for the time stated in the recipe you'd wind up with a weapon, not a roast. Sorry to sound so preachy...this is a wonderful recipe!
Read MoreThis was really good! My husband and our dinner guest both loved this dish, as did I. The apple butter and the spice complemented the pork nicely....pork seems to beg for fruit. ***One note I will make about this recipe....The cooking time indicates that the recipe is actually for a boneless pork *loin*, not a pork *tenderloin*. I work in a meat market and people refer to pork *loins* as *tenderloins* quite frequently. They are actually two different cuts of meat, the *LOIN* is from outside the curve of the rib bone and the *tenderloin* is from the inside of the curve of the rib bone. A pork *loin* when sliced will yield slices that are roughly 3" by 5". A pork *tenderloin* will yield slices slightly larger in diameter than a silver dollar. A whole pork *tenderloin* will cook in 35-40 minutes at 350 degrees. If you cooked a *tenderloin* for the time stated in the recipe you'd wind up with a weapon, not a roast. Sorry to sound so preachy...this is a wonderful recipe!
This was fabulous! I put a 2.5 pound roast in the crock pot and then dumped all the other ingredients on top. An hour before it was ready, I added a cornstarch/water mix that made a great, thick gravy (to me, it made the dish). After 6 hours on high, I needed a spoon to get the loin out of the pot because it was fall-apart tender!
I put everything plus a sliced apple in the crock pot on low for 8 hours. I then took the roast out and sliced it. I reduced the juices on the stovetop and added 1 tsp. of corn starch to make a gravy, which I served with mashed potatoes. Very yummy, and oh-so-easy with the crock pot.
Hi all, I'm the author of this recipe. Sorry for the confusion on the baking time. Believe it or not, I DO use tenderloin (oops on the title) and I DO bake it for the time I specified. I, however, like pork to be overcooked and completely falling apart in the juices. I should have specified that less time could be used. I aplogize; this was my first contribution to this site. Enjoy!
This recipe produced a very flavorful pork tenderloin. I used apple cider instead of juice, and a disposable roasting pan (easy clean up!). Based on the reviews, I cooked at a reduced temp of 300, adding the apple butter mixture after about an hour (internal temp was around 110). By the 2 hour mark, the temp had reached 170 and was quickly shooting past...the center-cut slices were still quite juicy but the end cuts bordered on dry. I'll need to watch more carefully next time. I made a gravy with the remaining cider/drippings -- to make, pour what remains from roasting pan into a saucepan, whisk in a cornstarch/water mix (dissolving cornstarch seperately first helps prevent lumps, start with about 4 Tbs cornstarch) and bring to a boil over med-high heat, whisking constantly until thickened, adding more cornstarch if needed to achieve desired consistency. I never expected it but the gravy is what made this recipe a hit with my guests - it's a tremendous flavor booster and helps band-aid any dry slices!
I made this pork loin for a Sunday dinner for my new in-laws. It turned out GREAT! I did marinate the pork loin in the apple juice, with the apple butter mixture on top, overnight. I baked it in a 350 degree oven for 90 minutes. It was great while company was here because I could take it out of the refrigerator and throw it into the oven. The pork was very, very moist! It has a nice spicy flavor that was not too overpowering but it was just enough. I've added this recipe to my collection!
The whole family loved it. I wouldn't change one thing. I did try this recipe in a slow cooker and it was just a great as in the oven.
I love pork loin, and this was a great way to make it. I made the same amount of sauce, but only cooked one 2.6 lb piece of meat. I put the sauce on before I put the meat in the oven, rather than waiting part way through the cooking. Because of the smaller meat size, I only cooked it a little over an hour (for pork loin, I always figure on 30 minutes per pound).
There's an error in the baking time- the summary shows "four hours" while the text shows 3 hours. I don't think this recipe requires even 3 hours. A 1 1/2 pound tenderloin in my area comes in two pieces. I baked for 2 tenderloins (4 pieces, total weight 3.75 pounds) two hours total and it came out fully cooked and juicy. While I didn't make gravy from the cooking juices, I think it would be an excellent base and would be wonderful over mashed potatoes. This recipe is very easy- great when you are busy on a Sunday getting ready for the work week. Will definately make again.
The flavor of this meat was excellent. I cooked it for 90 minutes as that is when it reached 160 internal temp. Half-way through, I drained most of the liquid and spread the other ingredients on top of the meat. I was pleased, but not completely. I'm certain that I will continue to use this wonderful mix of ingredients, but I will cut the juice or cider down to 1 cup (or less), add the remaining ingredients on top, and cook it SLOWLY on low in a crockpot for maximum flavor and tenderness. Thanks!
Very good fall recipe. We live close to an area called Apple Hill, which is aptly named for the variety of apples the region produces. The ability to buy fresh pressed juice or cider just enhanced this recipe beautifully. I did note that many reviewers used a pork tenderloin, though the recipe actually calls for a pork "loin", which definitely makes a difference in the cooking time. Made a slurry and added it to the juice from the finished pork loin for a thicker "gravy" and served it with an apple chutney on the side. PLEASE NOTE: For those of you partial to a crock pot, this recipe is just as good in a slow cooker as the oven. Thank you UMich97 for a nice addition to my fall recipe collection.
This recipe is wonderful! Very festive, perfect for a family meal. We enjoyed it for our Christmas Dinner! I altered the recipe by using 12 4oz pork loin chops (3 pounds total, like the recipe). I pierced the chops with a fork and marinated overnight in apple juice. Before cooking, I laid out the chops in a baking pan, sprinkled with a little seasoned salt, and poured about a cup of apple juice around the chops. I cooked for 30 minutes at 350, then drained 75% of the juice. Then I doubled the apple butter mixture and spread a thick layer over each loin chop. Then back in the oven for 30 more minutes. Then I turned the oven to broil for about 10 minutes to finish. These loin chops were delicious! Amazing flavor, and fork-tender! Loved by all! Will definitely make again!
There is a LOT of confusion here regarding the difference between pork LOIN and pork TENDERLOIN. They are NOT the same thing! This recipe uses a PORK LOIN ROAST, part of a whole pork loin. A pork loin is large and has a good fat layer on one side. Pork tenderloins are small, around 1 to 1 1/2 lbs. each, and come two to a cryovac package. They have no fat. I have prepared this recipe using my homemade (cooked in a 30 gal. copper kettle about 17-18 hours over an open wood fire) apple butter, it is very good and I highly recommend it.
REALLY great recipe! For those mothers out there with picky eaters this recipe is VERY kid friendly. I have a very finicky 3 year old who refuses to eat almost all meats & she gobbled this up. Also, I was really tired when making out the shopping list for this recipe & I accidently thought that the recipe called for apple sauce & not apple juice...b/c I didn't have any on hand, I just used the apple sauce & threw all the ingredients in my slow cooker (thanks to the other reviewers for this idea). Because I used apple sauce I found the gravy was thick enough and didn't need to thicken it after it was done as many have noted a need for. Thanks for submitting this recipe...I will definitely be making it again!
My family LOVED this recipe! I'm not usually a big fan of fruit/meat dishes, but this one was different and oh so very good. I actually stuck the seasoned pork and apple juice in the crockpot on low for about 7 hours, then added the apple butter mixture the last hour or so and it just fell apart. I'm going to make it again for our Christmas dinner!
Simple and delicious. I put a 2lb pork loin roast in a slow cooker for 6-8 hours on low. I also slice an apple into quarters, remove the seeds and lay them on top of the roast to help keep the top from drying out while cooking. My hubby and I both love this and it's easy to throw together in the morning before I leave for work. Great flavor!
I followed this recipe exactly (2 loin roasts [not tenderloin] that weighed 2 lbs. each, seasoned salt instead of just salt to season, 3 hours, etc.) and it was PHENOMENAL!! served it with rice and sauteed cabbage. A Hobbit meal if I've ever had one =)
The error may be that they are talking about pork LOIN which is a much bigger cut of meat rather than the TENDERLOIN which is much small. The supporting evidence that I have is the following... In the picture, the slices of pork are way too big. Thay are obvious slices off of a LOIN. Pork LOIN which is an awesome part of the pig is actually about 4-6 pounds, but butches often cut them in half and sell them that way in the grocery stores. The Loin, if over cooked @ 165F, is a little dryer than pork tenderloin. The only reason people tell you to cook pork well done is because in the early days you could get trichinosis.
This was wonderful! I used the gas grill to make this dish. I rubbed the pork loin with the seasoning salt and then marinated it in the apple juice for 30 minutes. I then grilled the pork directly on the grill for about 30 minutes, rotating the meat every 10 minutes. Then I set the pork loin in aluminum foil, raising the sides, and poured the apple butter mixture over the top and grilled until done(about another 30 minutes). My family and friends loved it! Thanks for a great recipe!
Dee Lish!!!!! This will be made at my house many times! No leftovers!
To everyone out there claiming the timing is wrong. The timing is for a loin roast, not a tenderloin.
All I can say is WOW! Very, very good flavor. I used a 4.8lb Pork loin and cut it in three equal peices. Marinated them in apple juice for about six hours and then followed directions. One and a half hours is plenty! Don't over cook it or it will be dry. Family loved it and I will make it again for sure. Easy and oh sooooo good!
Did not want to heat my house using the oven so slipped this in my slow cooker. After rubbing the pork with seasoned salt i placed in cooker with apple chunks then added other ingredients. Awesome stuff. and made perfect gravy If using slow cooker and apple chunks I might cut the liquid to half.
I made this recipe for my hubby & in-laws. I think they are always nervous because I always try new recipes. But they were happy = ) I followed others' advice from the comments & made the gravy- that really did totally make the meal. My husband didn't use the gravy & said it was almost on the dry side, but good. I combined reviews I read & made it like this: I pricked with a fork several times & sprinkled with the salt, added the apple juice, & marinated for a half hour (will try longer next time). I then baked for 20 minutes poured off 1/2 the liquid (I did this because I used a small roasting pan & the liquid almost covered the meat- next time I'd use a bigger pan & keep all the liquid), covered with sauce mixture & baked for another hour until temp reached 160. This was my first time making gravy (I know crazy! I've always avoided that job), I was nervous, but it turned out great! (hard to mess up such a sweet yummy sauce) I just poured most of the drippings into a sauce pan & added the cornstarch/water mix (first I dissolved 4 tablespoons of cornstarch in 1/2 cup of water), then I boiled over med-high heat until I guessed it was done. If you try this recipe, make the gravy- Yum!
My kids loved this....I thought it was good. I make a lot of crockpot pumpkin applebutter every fall so this is a nice way to use it....the juice did make for a nice gravy which we used the next night when I chopped the leftover meat and added it to the gravy with 4 Tbl. of apple butter. Then we pourd it over egg noodles! Another pleaser.
I cooked this before and it was great, but I made a few changes and made it better................................................................................... --When marinating the meat I added a dry pork rub with a little spice, a little Worcestershire sauce to tenderize, liquid smoke, 1/2 the amount of apple butter with barbecue sauce rather than excess apple butter............................................................................................... ---Then I used real apples instead of the mushy sauce ( I used a Gala apple--its naturally sweet and crisp--and does well in a crock pot) ,red potatoes, and carrots to absorb some of the flavor from the brown sugar, cinnamon and cloves (I used what the recipe originally called for). The real apples tasted like spiced apples with the meat, and the potatoes and carrots complimented it very well!!! Husband loved it, even more this time!
I made this in the crock pot on low for 4 hours, adding all ingredients at the beginning. I doubled apple butter, cinnamon and cloves. The last hour I added 2 sliced apples. I removed some of the juice adding corn starch and made a gravy. It was awesome.
I used this recipe on boneless pork chops and it got rave reviews. It is very easy to prepare and presents nicely. I have no doubt that it will be great using tenderloin as well.
An excellent winter recipe. The Pork came out so tender it fell apart while cutting. Highly recommended.
TASTY!!!!! Mixed everything together, poured it over a 3 1/2lb pork loin in the crock pot. Cooked on low for 6 hours, poured juices from crock pot in a sauce pan with a mixture of cornstarch and water to make a delicious gravy that was poured generously over the sliced pork loin. Served with butternut squash and green beans and warm yeast rolls. YUM!!
I'm giving 4 instead of 5 stars because I ended up following the instructions of another reviewer who indicated that some of the recipe (previously from Southern Living) was missing from the instructions. I followed those instructions and had great results, although I think it could've been less cooked, perhaps 145 degrees instead of 160.
This is the best pork I have ever had. The first time I made this I doubled the recipe and my children ate all of it within the hour. Phenomenal!!!
Usually I do not like sweet things on meat - I am more a savory person - But I am giving this one 5 stars because I would like to have it again - As far as my husband goes.... he cleaned his plate!
That was phenomenal! Followed the directions to a T. Melt in your mouth good.
Ive made this recipe quite a few times now and my family loves it! Even my picky husband! My brother-in-law made my sister call me for the recipe the day after I made it for them! The only thing i do differently is omit the seasoning salt since my husband is watching his sodium intake! This is a great change of pace for those that do the same thing all the time with pork!
I had to cheat because I ran out of time, so I cut the loin up, mixes the apple butter portion up and put over it then cooked it on an electric skillet turning several times. It took less than 15 minutes and was awesome with carrots and rice!!!
Absolutely delicious!!! I would give it even more stars if I could. I did not have seasoning salt (not even sure what that is) so I just mixed together salt, pepper, paprika, celery salt, onion powder, garlic salt and oregano and sprinkled the mixture over the meat. I took the advice of other reviewers, and reduced the cooking time by half. And the meat turned out just perfect. Soooo tender. I also made a sauce out of the juices by adding corn starch. It went great with the "Roasted Garlic Mashed Potatoes" from this site. Thanks for this great recipe. It instantly became my husband's favorite pork dish!
Okay, the cook time is off. It only took 1 hour (2 servings). The results were better than I hoped. It was moist and extremely flavorful. It will most certainly be a mainstay in our home.
this was delicious. entire family enjoyed and i used the leftovers for sandwiches and it was awesome.
Excellent recipe. I followed directions with exception of cooking time. I just kept checking temperature with a meat thermometer. I took it out at 155 degrees. After resting, temp was 145. Meat was tender and juicy. Flavor outstanding. I followed others recommendations and made gravy to accompany the meal. Worth the time and effort making this deicious home-cooked meal.
Was very yummy! I put mine in the crock pot for 6 hours on low. It was wonderful. Big hit for our Christmas dinner
I had a 1.3 lb pork loin, i marinated it in apple cider and cinnamon and cloves for about 24 hours. I roasted it for 30 minutes fat cap side up on a roasting rack above the marinade while covered in foil at 375, then removed the foil, flipped the roast, coated the other side with apple butter/sugar/spice mixture (omitted the water, used half the recommended apple butter) roasted for another 40 minutes at 350. DELICIOUS!
I marinated tenderloins overnight in the apple juice. It was tasty and a good fall/winter recipe, but my husband did not care for the sweetness.
Excellent. I made in the crock-pot by just throwing all of the ingredients in and cooking for about 8 hours. After cooking, I wrapped the tenderloins in foil to preserve juiciness, and took the remaining juice and made a gravy. It was awesome. I will make this over and over again.
Yum! Turned out great.....made and baked as stated, in a deep, covered casserole dish - juicy and fall apart tender! Will definitely make again!
This is a great recipe, but I always do it in a slow cooker and I use a pork butt. Great fall flavors, everyone always loves it.
This was really great! I threw it all in the crockpot (1 1/2 with a 6 lb roast) and cooked it on low for about 10-11 hrs. I skimmed the fat off the juices when the meat was done and brought it to a boil with a cornstarch slurry for gravy - delicious!! I didn't add any salt - it didn't need it at all.
I cooked this in a crock pot for 5-6 hours with sliced apples and pears (and lots of extra spices). I left it on high for 3-4 hours and then dropped it to low until the rest of my meal was ready. The meat turned out to be very tender and sweet. I added corn starch 30 min before I wanted to take it out to thicken the sauce. It's a very easy recipe.
Yummy! I dumped all of the ingredients into the crock pot and four/five hours later, I had delicious pork. I shredded it with a fork and served over garlic mashers. YUM!
Very good flavor, but a little dry. I think I'll cut the time by 1/2 hour the next time I make it.
I'm not a big fan of fruit and meat combos but this was very good. There were several comments about the cooking time.The recipe does call for pork loin roasts not tenderloins, so therefore the cooking time was perfect for very tender and delicious roast!
This is fantastic! I had to make a few changes though because I couldn't find pork tenderloin at the store (they were out.) I used Pork Sirloin roast instead and cooked it covered in the oven at 225 for 3 hours (It was 3.5lbs) I marinated the pork overnight in apple cider (instead of apple juice), brown sugar, cinnamon and cloves). I did everything else in the recipe as directed, just substituting the apple juice with apple cider. This is by far the BEST meal I have ever made. I live currently in a generational home (grandmother, mother, brother, uncle and my husband) and everyone was RAVING about how great it was. It was so tender. Also, I made gravy from the drippings. It was FANTASTIC! You have to make the gravy, it makes something that is already great into something amazing! I'm making it again tomorrow for a friend. I'm sure it will be just as great this time. Thank you for the recipe!
Made this specifically for my boyfriend. He loved it, which was the point. I didn't care for it. The cut of meat was so lovely, and the sauce smelled fantastic, but I just don't enjoy sweet with my savory. My kids who are meat eaters cried when I told them they had to take three bites before they could leave the table. I think it's just a matter of taste. Also, I cooked it for 45 min, then about another 30-40 uncovered. It would have been horribly dry if cooked for three hours.
My entire family LOVED this recipe and devoured every bit of meat. Very yummy and moist.
Heaven! My husband requests this meal anytime he can! This pork melts in your mouth. It's fabulous with roasted garlic mashed potatoes and steamed broccoli!!
This was amazing! I took note to the cooking time as others had stated, and it only wound up in the oven for about 1 1/2 hours, and it was perfect.. tender.. oh my goodness, was it ever tender. Definatly a make again meal. Perfect with the cinnamon apple rice from this website as well. Yummy!
This pork was amazing!! Husband and kids loved it. You could cut it with a fork. I used a 5lb pork loin, and cut in half,so juices would penetrate better. Cooked in apple juice for 45 min, then drained 1/2 of juice and added other ingredients. Only cooked for another 1 1/2 hours, and it was sooo moist. Thank you!!! Will definitely be making again and again!!
I was not expecting much from this recipe after reading some of the negative reviews. I was pleasantly surprised. I'm not a big fan of sweet meats, but this one was surprisingly not as sweet as it sounded like it would be. I don't understand the idea of putting seasoning salt on the meat and then pouring the apple juice over it (which washes off the seasoning.) So, I did the opposite... pouring the apple juice over the meat and then seasoning it. I cooked 1.5 pounds of meat at 350 for 20 minutes, added the apple butter mixture, and returned to the oven for another 25 minutes. I made a sauce out of some of the juice, using a few tablespoons of cornstarch and some more apple juice. The whole thing resulted in extremely moist and tender meat and quite possibly the best tasting pork loin I've ever had. It was visually attractive, too; my boyfriend said it looked like something he'd get in a restaurant. The only thing I would do differently next time is to forgo the apple juice sauce and make more of the apple butter mixture instead to spoon over slices. I thought the apple butter mixture had a better, stronger flavor than the apple juice sauce I made.
Excellent recipe. Very juicy. I did take heed to other reviews and watched the pork to make sure I didn't over cook it. I only needed about 1.5 hours. Keep your meat thermometer near by and take the pork out when it reaches 160 degrees.
Fabulous recipe. I made this with a pork loin (not tenderloin) and it was very moist. I only cooked for 1.5 hours and that was sufficient. The pan juices mixed with a little of the apple butter mixture and corn starch make an excellent gravy.
Made this in a roasting bag so added all ingredients at once. Cooked for about 1-1/2 hours. Turned out delicious and very moist. No leftovers! Will definitely make again.
this was delicious! glad i read some other reviews and cut down the cooking time. (i do not know how long things should be cooked and will follow directions precisely!) i did an hour and a half total and added the apple butter glaze after about 30 minutes. yum, yum!
This was really, really good. I used a pork loin roast (bone in), since it was a lot cheaper than the tenderloin. Definitely buy an aluminum roasting pan though! I was late getting supper started so I cooked the roast in my pressure cooker with the two cups of apple juice and an additional two cups of water. It took an hour to get up to 170 degrees F for a 3.5 lb roast, then I transferred it to the baking dish and basted on the sauce and cooked it for an additional half hour and the results were perfect. My husband loved it...thanks UMich97!!
Being from Lancaster County, PA with a great fondness for apple butter, I had to give this recipe a try. I made it for a friend who had just come home from the hospital. I did season the pork loin with a dry rub (not just salt) before placing it in the oven with the apple juice. I was torn with adding more spices to the apple butter, but did as the recipe stated; I may leave them out the next time. Also I will definitely be making a gravy from the pan drippings next time as well. Thank you UMich97 for posting this recipe; my friend, her family and I really enjoyed this meal! (Served with Mashed Potatoes & Rutabagas w/ Horseradish and Green Beans)
This was great. I dumped all the ingredients in the crock pot and cooked for about 7 hours. Then I took out the juice and made a gravy on the stove top. Great with mashed potatoes.
Delicious and tender. It can also be made in the crock pot - just add everything all at once and cook on low for 6-8 hours.
This was by far the BEST pork loin I have ever had. I am not a huge pork fan, but when I read the recipe I had to try it. Everything went into the crock pot, cooked on low all day. I didn't make gravy, just spooned the liquid over the meat and mashed potatoes.
The error is with the cooks who substituted the called-for boneless pork loin with pork TENDERloin, which is a completely different cut of meat that will cook much faster than a pork loin. The tenderloin is a thinner, much leaner cut, whereas the pork loin, aka pork center loin roast or center cut pork loin roast, is at least 2-3 times thicker, has fat on it, and is a little tougher than the tenderloin. Hence the recipe's direction to cook for the additional 2 hours ***OR*** until fork-tender.
This was a very tasty dish! I made it in the crock pot by dumping everything together, tossing in the tenderloin, and letting it cook for 4-5 hours. The pork just fell apart, it was so tender. The flavor was a hit with my family - we tend to like pork and fruit flavors together (check out the Cranberry Pork Roast recipe on this site, too). I served this with mashed potatoes that we dumped the extra juice on top of. You could even thicken it with cornstarch or flour if you like a thicker gravy. This will definitely stay in my recipe box!
Another beloved recipe! It took me three stores before I could even find anything resembling apple butter..I found a sugar free apple butter spread which i said it was better than nothing. Delicious! Highly recommend!
This was quite good. I cooked it as directed, just cut the portion size in half. The cooking time is definitely off - for four chops, I cooked about an hour, and it is good I took them out when I did. Any longer would have been a bit too dry. However, they were fantastic. My husband loved them. I served with corn and stuffing. I also made an excellent gravy with the juice from the pan and a mixture of cornstarch and water. Kept stirring for about five minutes in a seperate pan until thick. Thank you!
My family enjoyed this recipe quite a bit, though I may fiddle with it some more next time. I reduced the cooking time to 20-30 minutes per pound for the tenderloin (total cooking time for my 1 1/2 lb tenderloin to reach 165 F was just under an hour at 350 - I put the apple butter mixture on after 30 minutes). When the pork was done, I removed it to a plate to rest and then took a mixture of 6 tbsp of cornstarch and 6 tbsp of apple juice (basically just make sure to use equal amounts, you can use more or less depending on how much liquid you have left) that I had whisked together and mixed that into the juice mixture left in the pan and brought it to a boil over medium low heat to help it thicken up. It made a wonderfully tasty gravy for the pork and my side dish of cheesy mashed potatoes.
This was really, really good pork! I halved the recipe, so I only used one pork tenderloin. I cooked it with the apple juice for 30 minutes (covered). Then I drained off the apple juice/broth to use later for the gravy. I spread on the apple butter mixture and added a little extra apple juice to the bottom of the pan. I then covered and baked for another 45 minutes. It was fork tender by the time it came out. I added about 1 cup of chicken broth to the baking juices from earlier and thickend with cornstarch to make a gravy. Next time I think I'll leave out the brown sugar as I thought it was a little too sweet. I used homemade All Day Apple Butter from this site that I canned last fall for this.
All of the sugary ingredients resulted in a really dirty roasting pan! It was tasty though. Thanks UMich97!
Not good. I halved all the ingredients since I was only cooking one small tenderloin, didn't use cloves b/c I don't like the taste to it. It tasted just like an apple pie which I nor my husband found very appetizing.
I put the pork loin and all of the ingredients in a crock pot on low while I went to work. The house smelled wonderful when I got home. I transferred the pork loin to a baking dish with enough sauce from the pot to a depth of about 1/2 inch, made another batch of the glaze to top the loin as directed substituting 2 tbsp of the crock pot sauce instead of the water, and cooked it at 350 degrees for about 15-20 minutes or until the sauce in the bottom of the pan reduces to a light syrup. Keep the remaining sauce. When it's served, we were adding the syrup from the bottom of the pan and some of the remaining sauce on the pork and cleaning the bottom of the pan with rolls it was soooooooo good. Using a crock pot ensures the pork is extremely moist and falling-apart tender. I'd give this 6 stars if that was possible. I calculated the fat at 2g per 4 oz. serving (the fat content of the pork loin). None of the other ingredients I used had any fat. Not sure where the 25 g fat comes from in the nutrition facts. This recipe gets added to my heart-healthy menu.
This has such a special aroma and the flavor is awesome. My husband absoulutely LOVED it. I used "all day apple butter" recipe from this site.I cooked it in apple juice for 1 hour then added the Apple Butter Mixture and baked for 1 hour. YUMMY !!! Thank you for sharing this wonderful recipe
Apple Butter adds a really nice flavor! Threw all of the ingredients into a slow cooker.
Very Good! I cooked it in a slow cooker along w/ some sweet potatoes. Turning the juices into a sauce is a must, it just made it. I used 1 T of corn starch and just let it boil off until it was a consistency I wanted.
Interesting combination for a meat dish! The taste came out great - we actually baked the pork w/ apple juice in the oven for a little over 1/2 hour, then finished by moving them to the grill for a more smoked flavor. We brushed on the apple butter marinade while on the grill. They turned out great, but the apple butter marinade overpowered any hint of a smokey flavor. All in all, this recipe was good - will make again!
Very tender and moist. Next time I will be more generous with the apple butter mixture. The house smelled wonderful. Thanks for the formula.
Tried last Sunday, very tasty. I used a whole pork loin cut in half. It was a little dry and will try again but won't bake as long.
I made this dish for my family and friends and they LOVED it. They all said it was the best pork they ever had. I was impressed! I seared the pork loin in advance in some olive oil, salt and pepper before putting in the oven. My mom said that might have assisted in the juiciness of it. Cooked it for 2 hours instead of 3. I’m definitely making this dish again.
I'd never cooked a pork loin before and this was easy and perfect. It is going to be my secret recipe when company comes. I loved the sauce that was left in the bottom of the baking dish--so sweet and wonderful. It is also great b/c the recipe is easy enough to keep in my head.
This is easily my favorite pork recipe! Like a few others, I also used the crock pot. I've also used pumpkin butter instead of apple butter and that's good too!
After all of the confusion about cooking time here is what I did. 1. Baked a 1.5 lb. pork tenderloin for 1 hour at 350 and cut ingredients in half. 2. Seasoned the pork with a mixture of S&P, garlic, and red pepper. A little bit of spicy worked nicely with the very sweet topping 3. Poured in 1 cup apple juice and baked covered for 30 minutes. 4. Removed cover and spread apple butter mixture on pork. I did not add the cloves to the apple butter mixture because I didn't realize I was out of them, but the apple butter had some in it already and it worked out fine. 5. Recovered pork and baked for another 15 minutes. Removed cover and finished cooking uncovered for the last 15 minutes 6. Removed pork from pan and used juices to make a sauce. 7. Made the sauce by adding a slurry of 2 teaspoons cornstarch mixed with 2 teaspoons water to the juice and brought to a boil to thicken and then drizzled over sliced tenderloin. I really liked it the dish and husband said he would eat it again. Might use a little less brown sugar last time as apple butter is already very sweet! Delicious!
This was perfect. I added another 1.5lb pork loin and doubled the sauce. Once the pork was finished cooking I took about 3 cups of sauce and added 4T of flour and brought to a boil on the stove for gravy. It was awesome. I have a family of 6 with 4 kids 7 - 11, and they all loved it. I served with homemade mashed potatoes, steamed asparagus with a homemade cheese sauce. Perfect family dinner. Thanks! By the way, my son Justin wanted to say thanks!
