Pork Tenderloin With Plum Sauce

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup apple cider or juice
  • 1/2 cup soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon ground mustard

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon dried thyme
  • 1 teaspoon ground ginger
  • 2 pork tenderloins (about 1 pound each)

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Plum Sauce” serving_size=””]
[ingredients-left]

  • 1/2 cup plum preserves
  • 1/4 cup finely chopped onion
  • 1/4 cup apricot preserves
  • 2 tablespoons brown sugar

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons apple cider or juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 garlic clove, minced

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Popular Videos

Originally Published in Reader's Digest