Pork Tenderloin

2 1/2 pounds pork tenderloin
1/8 tsp mustard powder
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

Put meat in a corningware dish. Rub meat with the mustard powder and thyme
to taste. In reality, I didn't measure the mustard or thyme--I simply
sprinkled it over the top of the meat until it was evenly spread. Add the
sherry, soy sauce, garlic, and ginger root. Coat meat well and cover with
Saran wrap and refrigerate overnight When ready to bake, preheat oven to
325*F. Replace Saran wrap with Aluminum foil. Bake for 25 minutes per
pound until internal temperaturtre reaches 160*. Baste the tenderloin
once in awhile while baking. Mix apple jelly, sherry, and soy sauce in a
saucepan over medium heat. Stir and melt down. Reduce heat to a simmer.
Once you take the tenderloin out of the oven, put on serving plate and
pour sauce over it. I made a delicious gravy for the mashed potatoes I
served with this, with the marinate/cooking mixture, by adding a little
flour and milk. Jane


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