Pork Tenderloin

Pork Tenderloin

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

1 h 10 m servings 367 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1454 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

93
  1. 120 Ratings

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Most helpful positive review

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 4...

Most helpful critical review

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. ...

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. ...

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 4...

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...

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 ...

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 a...

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.

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.

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 is not a true two-star review, but I'm not sure where else to submit this feedback. It would be great if you could revise the "ready in" time to reflect the fact that this needs to marinat...