Pork Tenderloin Recipe

Name: Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds pork tenderloin; 1/8 teaspoon mustard powder to taste; 1/8 teaspoon dried thyme; 1/2 cup dry sherry; 1/2 cup soy sauce; 3 cloves garlic, minced; 2 tablespoons fresh ginger root, minced; 3/4 cup apple jelly; 2 tablespoons dry sherry; 1 tablespoon soy sauce

Servings: persons

2 1/2 pounds pork tenderloin
1/8 teaspoon mustard powder to taste
1/8 teaspoon dried thyme
1/2 cup dry sherry
1/2 cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh ginger root, minced
3/4 cup apple jelly
2 tablespoons dry sherry
1 tablespoon soy sauce

1
Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
2
Preheat oven to 325 degrees F (165 degrees C).
3
Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
4
Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds pork tenderloin, 1/8 teaspoon mustard powder to taste, 1/8 teaspoon dried thyme, 1/2 cup dry sherry, and more.

Yes, Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin

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