This pork tenderloin is extra flavorful, thanks to a marinade that does double duty as a basting sauce. A warm apple jelly mixed with sherry and soy sauce adds the finishing touch.
Ingredients
- 0.5 cups dry sherry
- 0.5 cups soy sauce
- 3 cloves garlic , minced
- 2 tablespoons fresh ginger root , minced
- 2.5 pounds pork tenderloin
- 0.13 teaspoons dry mustard powder , or to taste
- 0.13 teaspoons dried thyme
Instructions
-
1
Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
-
2
Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
-
3
When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
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4
Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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5
When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
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6
Slice pork tenderloin and serve warm apple jelly sauce over top.
Nutrition Facts
Per serving
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