Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
8 servings, 1/8 recipe (164 g) each
Read MoreRead Less
Tap or click steps to mark as complete
Refrigerate any leftovers, then use to make sandwiches.
Substitute fresh pears for the apples.
Ask your butcher to butterfly the pork loin for you.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very tasty, I only added half an apple and it seemed adequate, as well I would recommend browning the pork beforehand so it keeps some of its moisture. I found it was pretty dry by the time the cooking time was up, so next time I'll combine both browning it and lessening the time slightly.
We thoroughly enjoyed this recipe. I used a large pork tenderloin, butterflied and made the recipe without any changes. I'm about to make it again for tonight's dinner as I got rave reviews from my guests the first time for taste and presentation.
This was really easy to make and really tasty. The glaze of the grainy dijon/maple syrup was really the kicker for me. I didn't care for the apples too much - I think next time I'd mix in cranberries and add less water to the stuff as it became quit mushy. I'll make this again.