READY IN ABOUT 1¼ hrs

Pork Tenderloin

Read Reviews (80)

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

Directions

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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 04, 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.

—Becki

See full review »

Most Helpful Critical Review

Jan 07, 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!!

—CHARITYBOO

See full review »

101 Ratings

See other versions of this recipe!

Jan 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.

—MYHORSENUTMEG

See full review »

Apr 17, 2003

This recipe is so easy, yet so elegant. This can be served for a special occasion. I had to print and hand out several copies.

—LORDEN

See full review »

Sep 24, 2006

My initial rating of this would not have been a five, but the end result was a five. I cooked this according to the instructions, but my finished product was very raw in the middle. I took it off the dinner table and wrapped it completely in a large piece of foil with all the juices and continued to bake it. As dinner was well over by the time I removed it from the oven, I cooled it and put it in the fridge. My son ate it for lunch the next day and raved and raved over how amazing it was!! He talked about it for 2 days! So, it is a keeper, but I'll do the slow roast method next time (2 hours total). The meat was very tender and full of flavor.

—LEANNA

See full review »

Dec 29, 2003

This was absolutely delicious! The pork was tender and flavorful, and the apple jelly topping was a perfect complement. I will be making this one often.

—PATSY HENNESSEY

See full review »

Nov 01, 2004

Excellent dish. I did sear the tenderloin on all sides before baking, which I do anytime I cook this cut of meat. This will go into my regular rotation. I served it with Orzo with Mushrooms and Walnuts from this site, and it was fantastic.

—SHINDAGRL

See full review »

Dec 09, 2006

This recipe is fabulous, many of the reviews claim it's too salty. My guess is that they have used a cooking sherry rather than one purchased at a liquor store. Cooking sherry is very salty. This will wow your guests, it's become tradition for my families Christmas.

—carrie cooks

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tangy Grilled Pork Tenderloin

Chinese Pork Tenderloin

Pork Tenderloin in Bourbon

Breaded Pork Tenderloin

Easy and Elegant Pork Tenderloin

Amazing Pork Tenderloin in the Slow Cooker

Roasted Pork Tenderloin

Orange Marinated Pork Tenderloin

Pork Tenderloin with a Honey Grape Sauce

Pork Tenderloin with Creamy Herb Sauce

Nutrition

Calories
367 kcal
18%

Carbohydrates
30.7 g
10%

Cholesterol
123 mg
41%

Fat
6.7 g
10%

Fiber
0.3 g
1%

Protein
40.7 g
81%

Sodium
1454 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 367
Calories from Fat: 61

% Daily Value *
Total Fat 6.7g 10 %
** Saturated Fat 2.2g 11 %
** Cholesterol 123mg 41 %
Sodium 1454mg 58 %
** Potassium 831mg 23 %
Total Carbohydrates 30.7g 10 %
Dietary Fiber 0.3g 1 %
Protein 40.7g 81 %
** Sugars 26.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 25 %
** Thiamin 181 %
** Niacin 155 %
** Vitamin B6 94 %
** Magnesium 23 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.