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2 1/2 pounds pork tenderloin
1/8 teaspoon mustard powder
to taste
1/8 teaspoon dried thyme
1/2 cup dry sherry
1/2 cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh ginger
root, minced
3/4 cup apple jelly
2 tablespoons dry sherry
1 tablespoon soy sauce


Directions
1 Rub meat with the mustard powder and thyme to taste.
Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup
soy sauce, the garlic and the ginger. Coat the loin well,
cover and refrigerate overnight.
2 Preheat oven to 325 degrees F (165 degrees C).
3 Bake at 325 degrees F (165 degrees C) for 25 minutes
per pound, or until internal temperature reaches 160
degrees F (70 degrees C). Baste the pork occasionally while cooking.
4 Meanwhile, heat the apple jelly in a small saucepan
over medium heat. Add 2 tablespoons sherry and 1 tablespoon
soy sauce, stir well, reduce heat to low and let simmer.
Pour over the tenderloin when it's done.

By Feona on Saturday, June 29, 2002 - 07:48 am:

Sounds great. Is there a replacement for the sherry? Something without alcohol?

By Colette on Saturday, June 29, 2002 - 08:47 am:

I don't know what you could use aside from the cooking sherry, the alcohol evaporates as it cooks and all you end up with is the flavor of the sherry.