Welcome to my recipe collection.

These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!

Friday, June 08, 2012

PORK TENDERLOIN WITH APPLE


Ingredients

  • 2 1/2 pounds pork tenderloin
  • 1/8 teaspoon mustard powder to taste
  • 1/8 teaspoon dried thyme
  • 1/2 cup dry sherry
  • 1/2 cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • 3/4 cup apple jelly
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce

Directions

  1. Rub meat with the mustard powder and thyme to taste. 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.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. 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.
  4. 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.

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1 comment:

Hajni said...

When I made this - I substitute Bourbon for the Sherry and added a packet of stevia. The roast was amazing, a definite keeper.

6/13/2012 7:36 PM

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