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Pork Tenderloin

4

550 min

Pork Tenderloin

Pork Tenderloin Photo 1

Category

Pork Recipes

Time

550 min

Serving

10 persons

Calories

220

Rating

4.00★ (148)

Cuisine

Author: Victoria Buriak
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

Pork Tenderloin Photo 21
Pork Tenderloin Photo 32
Pork Tenderloin Photo 43
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Pork Tenderloin Photo 65
Pork Tenderloin Photo 76
  1. Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
    Pork Tenderloin Photo 2
  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.
    Pork Tenderloin Photo 3
  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.
    Pork Tenderloin Photo 4
  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).
    Pork Tenderloin Photo 5
  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.
    Pork Tenderloin Photo 6
  6. Slice pork tenderloin and serve warm apple jelly sauce over top.
    Pork Tenderloin Photo 7

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