Pork Recipes

Pork Tenderloin recipe

A festive recipe that deserves the spotlight on your dinner table, especially during the holiday season.


1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon crushed marjoram
Salt and black pepper, to taste
1 (6-pound) pork tenderloin
4 medium tart apples, cored, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
3 tablespoons brown sugar
1 cup apple juice
¾ cup maple syrup


1) Combine sage, thyme, rosemary, marjoram, salt, and pepper in a small bowl. Rub over tenderloin to coat. Cover and refrigerate 8 to 12 hours.

2) Preheat oven to 325°F.

3) Place tenderloin in a shallow roasting pan; bake 1 ½ hours. Drain fat from pan.

4) Combine apples, onion, and sugar in a large bowl; toss to coat. Spoon mixture around roast in pan; bake an additional 60 minutes, or until tenderloin reaches an internal temperature of 160°F. Transfer tenderloin and apple mixture to a serving platter; cover.

5) Pour pan drippings into a heavy skillet; add juice and maple syrup. Bring to a boil over high heat; reduce to a simmer and cook, stirring occasionally, until reduced by about half, about 10 minutes.

6) Slice tenderloin and serve with warm gravy.

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1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
¾ cupabout 177ml (177.4425 mililitres based on 236.59 mililitres in a US cup)


Published: July 31, 2007
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Published by Starsol