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Glazed Pork Tenderloin With Sugared Apples

Glazed Pork Tenderloin with Sugared Apples
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. In a small bowl, whisk together the honey, coriander, and lemon juice. Brush the pork with half the marinade.
  2. Place the pork in oven and roast, basting several times with the remaining marinade, for 25 to 30 minutes or until an instant-read thermometer inserted in the thickest part registers 160° F. Remove from oven, cover, and let rest 5 minutes.
  3. Meanwhile, in a large skillet over medium heat, combine the brown sugar, half the pineapple juice, and the apple rounds.
  4. Cook, stirring occasionally, until the apples have softened, about 15 minutes. Remove the apples and set aside.
  5. Add the remaining pineapple juice to the skillet and reduce heat to low. Simmer until slightly thickened, about 5 minutes.
  6. Slice the pork and serve with the apples, drizzling sauce over both.
By October, 2002

Nutritional Information

  • Per Serving
  • Calories 355Calories From Fat 11%
  • Calcium 44mg
  • Carbohydrate 59g
  • Cholesterol 63mg
  • Fat 4g
  • Fiber 3g
  • Iron 2mg
  • Protein 23mg
  • Sat Fat 1g
  • Sodium 55mg
What does this mean? See Nutrition 101 .

Quick Tip

Cut a square hole in the top of each cabbage
Make it a meal: Serve the pork with sautéed red cabbage.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.