Autumn Pork Tenderloin

1. 1

   Rub salt and pepper over pork.

2. 2

   Place in a resealable plastic bag; add apple juice.

3. 3

   Seal bag and turn to coat.

4. 4

   Refrigerate for 30 minutes.

5. 5

   Drain and discard juice.

6. 6

   Place pork on a rack in a roasting pan.

7. 7

   Compine the pie filling, raisins, pecans and cinnimon; spoon over pork.

8. 8

   Bake, uncovered, at 400 for 40-45 minutes or until a meat thermometer reads 160.

9. 9

   Let stand 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.