Recipe Details
Ingredients
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½cupdry sherry
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½cupsoy sauce
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3clovesgarlic, minced
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2tablespoonsfresh ginger root, minced
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2 ½poundspork tenderloin
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⅛teaspoondry mustard powder, or to taste
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⅛teaspoondried thyme
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¾cupapple jelly
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2tablespoonsdry sherry
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1tablespoonsoy sauce
Cooking Directions
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Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
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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.
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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.
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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).
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories220 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 1g |
7% |
Cholesterol 74mg |
25% |
Sodium 872mg |
38% |
Total Carbohydrate 18g |
7% |
Dietary Fiber 0g |
1% |
Protein 24g |
49% |
Vitamin C 0mg |
0% |
Calcium 13mg |
1% |
Iron 2mg |
8% |
Potassium 498mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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