*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.
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.
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!!
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.
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.
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.
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!
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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