Ingredients
10
10 servings
- •0.5 cup dry sherry
- •0.5 cup soy sauce
- •3 cloves garlic, minced
- •2 tablespoons fresh ginger root, minced
- •2.5 pounds pork tenderloin
- •0.125 teaspoon dry mustard powder, or to taste
- •0.125 teaspoon dried thyme
- •0.75 cup apple jelly
- •2 tablespoons dry sherry
- •1 tablespoon soy sauce
Instructions
- Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
- 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.
- 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.
- 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).
- 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.
- Slice pork tenderloin and serve warm apple jelly sauce over top.
Nutritional Facts
Per 10 servings
- Calories: 220
- Carbohydrate: 18g
- Fat: 4g
- Fiber: 0g
- Protein: 24g
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