- 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 White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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