Autumn Pork Tenderloin - cooking recipe

Ingredients

1/2 teaspoon salt
1/4 teaspoon pepper
1 (3/4 lb) pork tenderloin
1/2 cup apple juice
1 cup apple pie filling
1/4 cup raisins
1/4 cup pecans, chopped
1/4 teaspoon ground cinnamon

Preparation

Rub salt and pepper over pork.
Place in a resealable plastic bag; add apple juice.
Seal bag and turn to coat.
Refrigerate for 30 minutes.
Drain and discard juice.
Place pork on a rack in a roasting pan.
Compine the pie filling, raisins, pecans and cinnimon; spoon over pork.
Bake, uncovered, at 400 for 40-45 minutes or until a meat thermometer reads 160.
Let stand 5 minutes before serving.