This juicy pork tenderloin gets a double apple treatment! First marinate it in an apple ginger mixture and then brown it in an apple butter, balsamic vinegar and honey glaze before roasting.

Yield: Serves 6.



  • 1 cup unsweetened apple juice*
  • 1 tsp grated fresh ginger*
  • 1 tsp salt*
  • 1/2 tsp freshly ground pepper*
  • 1/2 tsp cinnamon*
  • 1 clove garlic, crushed*
  • 2 pork tenderloins (1 lb/0.5 kg each)
  • 1/4 cup apple butter
  • 1 tbsp balsamic vinegar
  • 1 tbsp liquid honey
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1 clove garlic, finely chopped
  • 1 tbsp canola oil


  1. To prepare marinade, combine apple juice, 1 tsp ginger, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cinnamon and 1 clove garlic in a heavy zip-lock bag. Add pork and squeeze bag to coat pork with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 4 hours or up to 8 hours.
  2. Preheat oven to 400 °F. Remove bag with pork from refrigerator and let stand for 20 - 30 minutes.
  3. Meanwhile, prepare glaze by combining apple butter, balsamic vinegar, honey, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp cinnamon, 1/8 ginger and 1 clove of garlic in a small non-reactive saucepan. Bring to boil over medium heat, stirring frequently. Remove from heat; set aside.
  4. Heat oil in a large frypan over medium heat. Remove pork from marinade; discard marinade. Add pork to frypan and brown on all sides. Transfer pork to a non-stick foil-lined rimmed baking sheet. Brush with glaze, rotating to brush all sides.
  5. Bake, uncovered, until meat thermometer registers 160°F , about 20 - 25 minutes. Let stand for 5 minutes before slicing.
Nutritional analysis per serving:

304 calories, 8.9 g fat, 43.5 g protein, 9.8 g carbohydrate, 0.3 g fibre, 389 mg sodium

Tip: Apple butter is a thick dark preserve of cooked apples that is used as a spread. We used Eden Organic Apple Butter in this recipe.