Pork Tenderloin

Recipe View 5 mins Prepare the Marinade: In a large glass baking dish or a resealable plastic bag, whisk together 1/2 cup sherry, 1/2 cup soy sauce, minced garlic, and minced ginger. (5 minutes)

Recipe View 5 mins Season and Marinate the Pork: Rub the pork tenderloin with dry mustard powder and dried thyme. Place the pork in the marinade, turning to coat evenly. Cover the dish or seal the bag and refrigerate for at least 8 hours, or preferably overnight. (5 minutes)

Recipe View 30 mins Preheat Oven: Preheat your oven to 325°F (165°C). Remove the pork from the refrigerator about 30 minutes before cooking to allow it to come to room temperature slightly. (30 minutes)

Recipe View 1 hrs Bake the Pork: Place the baking dish with the marinated pork in the preheated oven. Bake for 60-65 minutes, basting occasionally with the marinade in the dish, until the pork is slightly pink in the center and an instant-read thermometer inserted into the thickest part registers at least 145°F (63°C). (60-65 minutes)

Recipe View 10 mins Prepare the Apple Jelly Sauce: While the pork is baking, prepare the sauce. In a small saucepan over medium heat, warm the apple jelly until melted and smooth. Stir in the remaining 2 tablespoons of sherry and 1 tablespoon of soy sauce. Reduce the heat to low and simmer gently until the pork is ready. (10 minutes)

Recipe View 10 mins Rest and Serve: Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. Slice the pork tenderloin thinly and serve with the warm apple jelly sauce spooned over the top.