Pork Tenderloin With Plum Sauce

A pretty alternative for a special dinner during the holidays ... or any time at all.

from Country Woman Christmas 2005

Ingredients

  • 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

    How to make it 


  • 1

    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.

  • 2

    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.

  • 3

    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. Serves 8.