We create a really fantastic soft bread with our breadmaker. Perfect for children, doesn’t require preservatives, and is also oven-bakable.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 10 |
Ingredients
- ½ cup dry sherry
- ½ cup soy sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger root, minced
- 2 ½ pounds pork tenderloin
- ⅛ teaspoon dry mustard powder, or to taste
- ⅛ teaspoon dried thyme
- ¾ cup apple jelly
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
Instructions
- Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
- Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
- When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
- Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
- Slice pork tenderloin and serve warm apple jelly sauce over top.
- If your tenderloin is not 2 1/2 pounds, bake it for about 25 minutes per pound.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Reviews
I didn’t like it but liked the sauce. Husband didn’t like the rub either.
This was the best pork loin that I have ever made. I don’t think that I cooked the sauce long enough but that’s ok.
Very easy. Tender with just a little sweetness. Maybe could have used more zing; I might add a little hot sauce next time.
Wondering if the the marinade should be drained off before cooking.
Very very Good. Sous Vide’d the tenderloin in the marinade and everyone raved at the dinner party. Will make again.
No changes, and no, we did not like it. It was too spicy.
I liked this recipe quite a bit. The kids not so much. very sweet and different. would make again.
I didn’t do the apple jelly/ sherry part, but did everything else. I would up the temp to 400 and only cook to 140 internal temp. Also, I would have marinated the meat instead of popping straight into oven and I would’ve salted the meat a little first. Otherwise, it was delicious and definitely will remain a contender! Next time, I’ll try it with the jelly sauce, too!
Don’t have alcohol in my house. Subbed juice for sherry and no Apple jelly, subbed orange marmalade. Delicious. And yes discard marinade before cooking. Cooked at 325. Did not take long at all. Served as mini sandwiches on mini Hawaiian rolls. Poured sauce on each one. Delicious.
greeeeaaattt I love it
I was going to give this 2 stars but then I remembered to make the apple jelly sauce. I didn’t use more soy sauce or sherry, but incorporated the same amount from the marinade. It must be brought to a boil and simmered for about 5 minutes. Also, since my hubby’s out of town, I cut the tenderloin into 2 inch chunks before marinating so I could nibble on them. I used an Air Fryer at 350F for 13 minutes. So quick and easy and turned out great!
It was excellent. Will make again
This had a weird sour? taste to it, might be the sherry, I’ve never used it before or maybe the combination of everything. Also, 25 min/pound was overcooked; 15-20 minutes might have been better. The jelly helped it a bit, but just plain applesauce would have been better and easier.
I followed the ingredient list but used a different technique. Since my tenderloin was frozen and I wanted to make it the same night I thawed it in the marinade mix…added spices to liquid. Used a ziplock and rolled out all the air so the meat would be in contact with marinade. I also don’t mince ginger, I put the peeled chunks in the bag and smash it with a rubber mallet I keep in the kitchen. Served it over rice and since I had leftovers the next night I stir fried minced onion and garlic, added the leftover rice and finally added the pork and just heated it. Made a new sauce to have over it. Didn’t have apple jelly so used apricot. Very good.
Tender, juicy, flavorful.
I’ve used this recipe 3 different times. the marinade gives the tenderloin such a delicious and savory flavor. The sauce compliments the tenderloin so well. I wouldn’t change a single thing on this delicious recipe, make it exactly as it says, believe me you’ll enjoy it as much as I did.
I made this for our Sunday dinner today and it was awesome! Instead of sherry I used Chardonnay and orange marmalade instead of apple jelly. I marinated the tenderloin as directed with the rub and liquid ingredients. I also roasted the meat with the marinade at350 degrees. I had 2 and 1/2 lbs of meat and it cooked for 65 minutes while we went to church. The temp on the meat thermometer was 165 degrees. The meat was moist and tender. I poured a little sauce over the sliced meat and served the rest on the side. In the past I’ve bought Hormel pre-marinated park tenderloin. My grocery store did not have them in stock when I shopped – so I bought the tenderloin packaged without the flavorings. Now that I’ve found this recipe I will take this route every time.
I had problems with my meat thermometers ( both of them, I guess) so it became a guessing game as to when the tenderloin was done. It turned out to be a little overlooked for my tastes but that being said I still thought it was quite moist. A.lso my own personal taste, it was a little too thyme-y so I’ll cut back on that next time. But for the moist factor alone I thought it deserved a solid 4 stars. And I will definitely make it again…… after the purchase of a decent thermometer!
My family LOVES this! It’s been our Christmas dinner for 4 years running.
I loved this, we all did. I added apples to the sauce and left out the ginger because I’m not a ginger girl.
I did brown it before putting in the oven. I used Sweet Cherry preserves instead of Apple jelly. It was a real winner. I had two tenderloins to cook, so I marinated one of them for about two hours and the other over night. The tenderloin that marinated over night was definable the better tenderloin. Even my husband noticed the difference and much preferred it.