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Pork Tenderloin Roast Recipe

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This recipe for Pork Tenderloin Roast is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-6 lb. Pork tenderloin
Rub with dry mustard, dried thyme, salt and pepper.

MARINADE
1 gal. Ziploc® bag
½ c. sherry
½ c. soy sauce
3 garlic cloves, finely chopped
2 tbsp. grated ginger

SAUCE
Melt together:
1 tbsp. soy sauce
2 tbsp. sherry
1 (8oz.) jar Apple or Apricot or Cherry jam, or jelly, or preserves
Directions:
Directions:
Combine marinade ingredients in the gallon ziploc bag.
Add the pork tenderloin and marinade for 2 hours or overnight, in refrigerator.
About 30 minutes before you plan to start roasting, take the pork out of the fridge and let sit at room temperature.
Preheat oven to 450ºF. Set the pork tenderloin on a rack in a shallow roasting pan. Cook tenderloin to internal temperature of 140-145ºF, which is medium, with a lovely rosy color. Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to it's final doneness.
Serve with fruit sauce.

This recipe came from the mother of a long time client. Enjoy!

 

 

 

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