Marinated Pork TenderloinPork
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
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1Combine 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.
2Heat 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.
3Meanwhile, 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.