- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3/4 pound) pork tenderloin
- 1/2 cup apple juice
- 1 cup apple pie filling
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes.
- Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. Bake, uncovered, at 400 degrees F for 40-45 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.