A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.
- 1/2 cup apple cider or juice
- 1/2 cup soy sauce
- 2 garlic cloves, minced
- 1 tablespoon ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 2 pork tenderloins (about 1 pound each)
- PLUM SAUCE:
- 1/2 cup plum preserves
- 1/4 cup finely chopped onion
- 1/4 cup apricot preserves
- 2 tablespoons brown sugar
- 2 tablespoons apple cider or juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 garlic clove, minced
- In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a meat thermometer reads 160° basting twice with reserved marinade.
- In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce. Yield: 8 servings.
Originally published as Pork Tenderloin with Plum Sauce in Country Woman Christmas Annual 2005, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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