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
- dry sherry: 0.5 cup
- soy sauce: 0.5 cup
- garlic: 3 clove (minced)
- ginger root: 2 Tbsp (minced, fresh)
- ½ pounds pork tenderloin: 2 piece
- dry mustard powder: 0.125 tsp (to taste)
- thyme: 0.125 tsp (dried)
- apple jelly: 0.75 cup
- dry sherry: 2 Tbsp
- soy sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
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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.
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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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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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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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Slice pork tenderloin and serve warm apple jelly sauce over top.
