Ingredients
4
4 servings
- •1 pound pork tenderloin, trimmed of fat
- •2 cups olive oil
- •¾ cup soy sauce
- •2 medium limes, juiced
- •2 tablespoons minced onion
- •2 teaspoons minced fresh ginger root
- •2 teaspoons white sugar
- •2 teaspoons flavor enhancer (such as Accent®)
- •1 (10 ounce) jar cherry preserves
- •½ cup red wine
- •2 tablespoons light corn syrup
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground cloves
- •¼ teaspoon salt
- •¼ cup slivered almonds
Instructions
- Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
- Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
- While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
- Drizzle sauce over pork, top with almonds, and serve.
Nutritional Facts
Per 4 servings
- Calories: 1371
- Carbohydrate: 66g
- Fat: 114g
- Fiber: 2g
- Protein: 22g
- Sugar: 50g
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