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Pork Tenderloin

Prep time: 10 minutes.
Cook time: 1 hour.
Serves 4 - 6 guests.

  • 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

Step One: 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.

Step Two: Preheat oven to 325 degrees F (165 degrees C).

Step Three: Bake at 325 degrees F (165 degrees C) for 25 minutes per pound, or until internal temperature reaches 160 degrees F (70 degrees C). Baste the pork occasionally while cooking.

Step Four: 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.

Pairs well with Livingston Cellars Blush Chablis and White Zinfandel.

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