Pork Tenderloin

Name: Pork Tenderloin
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters apple jelly; 0 teaspoons dried thyme; 118 milliliters dry sherry; 2 Tbsps dry sherry; 2 Tbsps fresh ginger root, minced; 3 cloves garlic, minced; 0 teaspoons mustard powder to taste; 1 kilograms pork tenderloin; 118 milliliters soy sauce; 1 Tbsp soy sauce

Pork Tenderloin requires around 1 hour and 10 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 738 calories, 81g of protein, and 13g of fat per serving. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pork tenderloin, sherry, garlic, and a few other ingredients on hand, you can make it. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert. Plenty of people really liked this main course.

Instructions

Rub meat with the mustard powder and thyme to taste.

Ingredients you will need

Mustard Powder

Thyme

Meat

Dry Seasoning Rub

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.

Ingredients you will need

Soy Sauce

Garlic

Ginger

Sherry

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

Equipment you will use

Oven

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.

Ingredients you will need

Pork

Equipment you will use

Oven

Meanwhile, heat the apple jelly in a small saucepan over medium heat.

Ingredients you will need

Apple Jelly

Equipment you will use

Sauce Pan

Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer.

Ingredients you will need

Soy Sauce

Sherry

Pour over the tenderloin when it's done.

Equipment

Oven

Sauce Pan

Ingredients

Servings:

177milliliters

apple jelly 0teaspoons

dried thyme 118milliliters

dry sherry 2Tbsps

fresh ginger root, minced 3cloves

garlic, minced 0teaspoons

mustard powder to taste 1kilograms

pork tenderloin 118milliliters

soy sauce 1Tbsp

soy sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Zuccardi Aluvional Altamira Malbec. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 90 dollars per bottle.