CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PORK TENDERLOIN WITH BAKED APPLES

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Roasts/Tenderloins - Pork
    Prep Time:       Cook Time:       Total Time:  

5 lbs pork tenderloin
1 tsp salt
1/8 tsp garlic salt
1/8 tsp seasoning salt
Dash black pepper
1/2 teaspoon rosemary
1 cup water

Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 tbsp butter, melted

Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 for about 30 minutes or until brown, then add 1 cup water. Reduce heat to 225. Cover with foil and cook for another 1 1/2 hours. Pull out of oven and let sit about 10 minutes before slicing (I let mine sit covered in foil up to 30 minutes).

To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. (The gravy was my one problem – I didn’t have enough pan juices to make enough gravy so I had to improvise and use some packaged gravy mix. Added to the pan juices it turned out quite good.)

To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.

Serve pork slices with baked apples and gravy. Makes 12 servings.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Roast Pork Tenderloin With Apples And Cider Sauce
   by sgre52160



2 (12 oz) pork tenderloins 1 tbsp vegetable oil Apples and Cider Sauce: 2 tsp unsalted butter 2 (8 oz) Granny Smith apples, peeled, cored and each cut into 16 wedges 1 cup chicken broth 2/3 cu




Baked Pork Tenderloin
   by monteen4327








*baked Stuffed Pork Tenderloin*
   by sgre52160



1/2 cup chopped onion and celery 1 1/2 cups chicken broth 1 (6 oz) pkg unseasoned stuffing mix cubes (6 cups) 1/2 tsp dried sage and thyme 1/8 tsp dried marjoram 1 lb pork tenderloin 1 tsp dried




Pork Tenderloin Baked In White Wine Cream Sauce, And Thyme
   by sgre52160



2 lb Pork Tenderloin 1 tbsp. Dijon mustard (I omit this) 1 tsp. Dried thyme 1 tsp salt 1/2 tsp pepper 2 tbsp. vegetable oil 1 cup Dry White wine (you can use chicken stock instead of wine,




Bbq Pork Paste For Pork Shoulder, Tenderloin Or Boston Butt
   by sgre52160



2 lbs favorite BBQ spice 1 cup each white vinegar and olive oil Place the spice in a large pan and pour olive oil on spice to form a texture that looks like wet sand. Add vinegar a little at a ti





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.