Pork Tenderloin With Plum Sauce

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.