Backyard Crab Apple Pork Tenderlion

February 18, 2014
Backyard Crab Apple Hot Pepper Jelly


  • 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 Backyard Crab Apple Hot Pepper Jelly (Click To BUY)
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce


  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 in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
  4. Meanwhile, heat the Backyard Crab Apple Hot Pepper Jelly (Click To BUY) 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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