Pork Tenderloin with Plum Sauce Recipe

  • 1/2 cup apple cider or juice
  • 2 cloves garlic, minced
  • 1 teaspoon Dry Thyme
  • 1/2 cup soy sauce
  • 1 teaspoon Ground Mustard
  • 1 teaspoon ground ginger
  • 2 pork tenderloins, 1 lb each
  • Plum Sauce
  • 1/2 cup plum preserves or seedless blackberry preserves
  • 1/4 cup Apricot Preserves
  • 2 tablespoons apple cider or juice
  • 2 tablespoons ketchup
  • 1/4 cup finely chopped onion
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
In a small bowl, combine the first 6 ingredients. Pour 3/4 C. into a large resealable plastic bag; add the pork. Seal the bag and turn to coat; refrigerated for at least 2 hours. Cover and refrigerate remaining marinade for basting. 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. In a small sauce pan, 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. Yield: 8 servings.
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