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Apple Butter Pork Loin
May 02, 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!

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