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Pork Tenderloin

Pork Tenderloin

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Cookinkim

Cookinkim

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHARITYBOO
61

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
52

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
39

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.

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