Pork Tenderloin Recipe - Allrecipes.com
Pork Tenderloin Recipe
  • READY IN ABOUT hrs

Pork Tenderloin

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

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.
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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.

 
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!!

 
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.

 
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.

 
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.

 
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.

 
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.

 
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.

 

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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.

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