Recipe

Tangy Pork Tenderloin Recipe

	Rain50 / All my dishes 1 year, 11 months ago A rub of thyme and mustard powder, along with the combination of garlic, sherry, ginger and soy sauce create an exceptional fusion of flavors. This dish can be prepared the night before and roasted the next day. Serve with a sauce of sherry and apple jelly. ... More Prep:10m Cook:60m Servings:6	Rain50
	pork garlic hearty tangy zesty easy

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Fans

10gallonha

Ingredients

2 1/2 lbs pork tenderloin

1/2 C soy sauce

1/2 C dry sherry

2 Tbsp finely chopped fresh ginger root

3 finely chopped garlic cloves

2 Tbsp sherry, dry

1 Tbsp soy sauce

3/4 C apple jelly

1/8 tsp mustard powder (to your taste)

1/8 tsp thyme, dried

Directions

Combine the thyme and mustard powder and rub it on the meat (to your taste). Place the meat in a non-metal dish and add the mixture of soy sauce (1/2 C), garlic, ginger and sherry (1/2 C). Make sure the meat is coated well. Cover the dish and refrigerate until the next day.

Preheat your oven up to 325 deg. F ( or 165 deg.C).

Bake the tenderloin 25 minutes for every pound, or until the internal temperature of the meat is 169 deg. F (70 deg. C). Baste periodically during cooking.

While the tenderloin is baking, heat up the apple jelly over medium heat in a small pan. Stir in 1 Tbsp of soy sauce and 2 Tbsp of sherry and stir it well. When the mixture is heated through, reduce the heat to low and simmer. When the tenderloin is finished, pour this mixture over it. Enjoy!

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