Marinated Pork Tenderloin

Pork tenderloin rubbed with mustard powder and dried thyme and marinated in mixture of soy sauce, garlic, sherry and fresh ginger. Roasted and basted with reserved marinade. Served with apple jelly, soy, sherry sauce.

Ingredients -

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

Preparation:

1. Combine mustard powder and dried thyme. Sprinkle mixture over tenderloin.

2. Place tenderloin in ceramic baking dish.

3. Combine sherry, soy sauce, garlic and ginger. Pour over tenderloin.

4. Cover baking dish. Marinate overnight.

5. Remove pork to plate. Reserve marinade.

6. Preheat oven to 325 degrees F .

7. Place pork on oven rack over roasting pan.

8. Bake 1 hour, basting occasionally with reserved marinade.

9. In small saucepan combine apple jelly, sherry and soy sauce. Heat over medium heat, stirring constantly. Heat through pour over tenderloin slices.

Cooking Tip

Fresh Ginger Root

Substitute 2 tablespoons finely chopped candied ginger or 1-1/2 teaspoons dry ground ginger + 1/2 teaspoon lemon juice for the fresh gingerroot, if not available.

Cooking Tip

Pork Tenderloin

To be safe, check internal temperature of tenderloin with a meat thermometer as it nears completion. Look for a temperature of 160 F to indicate it has cooked long enough.