Pork Tenderloin

Serve this Pork Tenderloin with our fresh and light Peter Vella Delicious White.

Ingredients (serves 4-6)

2-1/2 lbs.	Pork tenderloin
1/8 tsp.	Mustard powder to taste
1/8 tsp.	Dried thyme
1/2 cup	Dry sherry
1/2 cup	Soy sauce
3 cloves	Garlic, minced
2 Tbsp.	Fresh ginger root, minced
3/4 cup	Apple jelly
2 Tbsp.	Dry sherry
1 Tbsp.	Soy sauce

Directions

Rub meat with the mustard powder and thyme. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake at 325 degrees F (165 degrees C) for 25 minutes per pound, or until internal temperature reaches 160 degrees F (70 degrees C). Baste the pork occasionally while cooking.
Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
Serve with boiled potatoes and steamed vegetables for a colorful presentation.

This Pork Tenderloin pairs perfectly with our Delicious White, a lighter-bodied wine with enticing flavors of fresh, red berry fruit and a clean, crisp finish.