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

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
4 to 6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

367 calories; protein 40.7g 82% DV; carbohydrates 30.7g 10% DV; fat 6.7g 10% DV; cholesterol 122.8mg 41% DV; sodium 1453.6mg 58% DV. Full Nutrition
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Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2007
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. Read More
(103)

Most helpful critical review

Rating: 3 stars
01/08/2004
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!! Read More
(87)
148 Ratings
  • 5 star values: 94
  • 4 star values: 35
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
04/04/2007
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. Read More
(103)
Rating: 3 stars
01/07/2004
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!! Read More
(87)
Rating: 5 stars
01/29/2004
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. Read More
(53)
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Rating: 5 stars
09/24/2006
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. Read More
(31)
Rating: 5 stars
11/01/2004
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. Read More
(26)
Rating: 2 stars
04/04/2012
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 marinate overnight. I'd bought the ingredients & was planning to start it now & serve it in for dinner tonight but just realized I can't do so. Changing that total time would help all those who make the same scatterbrained goof of not reading the entire recipe in advance. Thanks! Read More
(23)
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Rating: 5 stars
12/29/2003
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. Read More
(22)
Rating: 5 stars
04/18/2003
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. Read More
(21)
Rating: 5 stars
12/09/2006
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. Read More
(18)
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