Pork Tenderloin with Hot Apple Relish

A little explanation: I was going for the Sweet and Tangy recipe that I haven’t posted yet, but I’d ran out of cranberries so we used tart Granny Smith apples instead…. the girls couldn’t get enough and were licking the plates.  (And then I yelled, and then they quit that.)


  • 2 granny smith apples, finely chopped
  • 1/3 c. chopped onion
  • 1/2 c. + 1/4 c. water
  • 1/8 c. lemon juice
  • 1/4 c. white wine vinegar
  • 3 g. splenda
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • dash nutmeg
  • 1 lb pork tenderloins


  1. Place tenderloin in roasting pan with 1/2 cup water.
  2. Bake in 350°F oven  until meat thermometer reaches 160. (approx. 20-30 minutes)
  3. Combine remaining ingredients in saucepan.  Heat over med-low heat for 20 minutes, stirring often.  (adding a couple tablespoons of water if it becomes too thick)
  4. Remove tenderloin, slice into rounds and arrange on plate.  Top with hot relish.
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


  1. Wow, what a creative way of making a GF pork tenderloin. That really sounds good with the ginger and the apples.


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