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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

  • Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.

  • Cover, and return to the oven for 2 hours, or until fork-tender.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

607 calories; 25.4 g total fat; 194 mg cholesterol; 151 mg sodium. 25.7 g carbohydrates; 64.9 g protein; Full Nutrition

Reviews (687)

Read More Reviews
920 Ratings
  • 5 star values: 584
  • 4 star values: 232
  • 3 star values: 68
  • 2 star values: 24
  • 1 star values: 12
Rating: 5 stars
12/18/2006
There is an obvious error in this recipe that has been noted by many other reviewers that has to be mentioned. You would not cook a pork tenderloin for 3 hours as stated. They need about 20-30 minutes per pound. If you take this into consideration, this recipe is really good. I followed the recipe as directed except I only baked it for about 1/2 hour, then poured off about 1/2 of the apple juice and then covered the meat with the apple butter mixture and baked about another 45 minutes to an hour at the most. After it was done, I sliced the meat, plated it and drizzled just a bit of the cooking sauce over it. The meat picks up so much of the flavor. Everyone just loved it. I served it with Cheesy Mashed Potatoes and acorn squash. Read More
(948)
Rating: 5 stars
05/18/2006
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 More
(564)
Rating: 5 stars
06/29/2005
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! Read More
(280)
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Rating: 5 stars
06/27/2006
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. Read More
(162)
Rating: 5 stars
10/02/2007
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! Read More
(118)
Rating: 5 stars
01/23/2004
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! Read More
(116)
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Rating: 5 stars
01/20/2005
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! Read More
(82)
Rating: 5 stars
07/12/2006
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. Read More
(67)
Rating: 5 stars
03/07/2008
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). Read More
(57)