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IngredientsUS|METRIC
US|METRIC
- 2 pounds pork tenderloin
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 1/2 teaspoon dried thyme leaves
- 1 clove garlic (minced)
- 1/4 teaspoon black pepper
- 10 ounces currant jelly
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- nonstick cooking spray
Directions
- Combine 1/4 cup soy sauce, 1/4 cup sherry, thyme, garlic and black pepper in a large self-sealing plastic bag. Place pork in marinade and seal bag, releasing any excess air. Marinate pork in refrigerator at least 3 hours or overnight.
- Heat oven to 375 degrees F. Remove pork from bag, reserving marinade. Pat pork dry with paper towel. Heat a large skillet over medium-high heat. Coat skillet with cooking spray, add pork and brown on all sides, about 5 minutes. Coat a 8x12-inch baking dish with cooking spray, place pork and 2 tablespoons of the marinade in the dish. Roast 25 to 27 minutes or until internal temperature is 145 degrees F, basting with 2 tablespoons marinade after 10 minutes. Remove pork from oven, place on cutting board and let stand 10 minutes before slicing.
- Meanwhile, combine jelly, 2 tablespoons soy sauce and 2 tablespoons sherry in a small saucepan and bring to a simmer over medium heat, about 2 to 3 minutes. Serve with pork slices. Makes 1 cup sauce total.
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