Tuesday, May 1, 2012
Autumn Pork Tenderloin
1/2 teaspoon salt 1 cup apple pie filling (canned)
1/4 teaspoon pepper 1/4 cup pecans
1 pound pork tenderloin 1/4 teaspoon greound cinnamon
1/2 cup apple juice
Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal and refrigerate at least 30 minutes. Drain and discard apple juice. Place pork on rack in roasting pan.l Combine pie filling, pecans, and cinnamon; spoon over pork. Bake uncovered at 400 degrees for 45- 1 hour. The recipe says 40-45 minutes, but I cooked mine for 1 hour and it was perfect.