Prep Time::10 mins
Cook Time:: 1 hr
Additional Time:: 8 hrs
Total Time:: 9 hrs 10 mins
Servings::10
Ingredients
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Pork:
½ cup dry sherry
½ cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh ginger root, minced
2 ½ pounds pork tenderloin
⅛ teaspoon dry mustard powder, or to taste
⅛ teaspoon dried thyme
Sauce:
¾ cup apple jelly
2 tablespoons dry sherry
1 tablespoon soy sauce
Directions
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.
Tips
If your tenderloin is not 2 1/2 pounds, bake it for about 25 minutes per pound.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.