By EdsGirlAngie on November 09, 2004
Photo by GaylaJ
Photo by GaylaJ
"Any dish with sherry and garlic is alright with me, and if there's apple butter, all the better. Marinate the tenderloin overnight, then just before it comes out of the oven, it's smothered in an apple butter sauce. Great fall eating!"
Serving Size: 1 (256 g)
Servings Per Recipe: 3
"Oh wow! This was better than good. I must admit, I was a little taken aback by the color/consistency of the apple butter sauce (and my kids didn't like the way it looked and scraped it off). I have a checkered history of cooking pork--usually it comes out too dry. This was moist and flavorful. I also used low-sodium soy sauce. Good news--if you divide into four servings, its only 5 WW points per serving."
"Delish! I make pork tenderloin often and am happy to have a new recipe to add to the collection. Super easy to put together! I do recommend watching the temp. vs. the cooking time. My tenderloin took a few minutes longer than stated. Served with augratin potatoes and peas."
"I must have forgotten to rate this recipe. I've made it twice now and it is amazing. Served it with scalloped potatoes. Thanks Angie, I'll be making this often. Deb"
"We loved it--thanks for posting!"
"Perfect Autumn dinner. I recomend making extra sauce to drizzle over rice."
"This was very good. I marinated all day while at work and then came home and cooked it. I was very surprised at how good the apple butter tasted on the pork. It was very easy to make and was a big hit in my house. Thank you EdsGirlAngie!"