Pork Tenderloin

Pork Tenderloin

92
Cookinkim 0

"Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly."

Ingredients 1 h 10 m {{adjustedServings}} servings 367 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1454 mg
  • 58%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Burgundy Pork Tenderloin

An easy but elegant pork roast cooked in a rich red wine sauce.

Low-Cal Pork Tenderloin Dinner

You'll feel like you're splurging on this decadent, 600-calorie meal.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 92

  1. 119 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
CHARITYBOO
1/7/2004

This recipe turned out great. I didn't have sherry so I used apple juice, nor did I have apple jelly but added apricot jam. All the flavors worked nicely together, and the meat was so tender. I used the leftover meat and sauce in stir fry the next day....delish!!

Becki
4/4/2007

We loved this so much, I made it twice in one week. We devoured it! Just check the roasting time. I thought it seemed a bit off. I checked the roasting chart in my cookbook and cooked it at 425 degrees for about 35 minutes. Also, recipe doesn't specify, but make sure you drain the marinade before roasting.

MYHORSENUTMEG
1/29/2004

Delicious!! Tender, juicy, perfect! Served it over rice. This pork has a flavor that's richly sweet but balanced by the saltiness of the soy sauce. I did use "lite" soy sauce because I watch sodium intake. Will definitely make this again soon.