You may also like
Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 1/2 cups Dry Sherry Wine (More Or Less)
- 1/2 cups Soy Sauce
- 2 cloves Garlic, Minced
- 1 Tablespoon Dry Mustard
- 1 teaspoon Ground Ginger
- 1 teaspoon Dried Thyme
- 2 whole Pork Tenderloins
- 1 jar Red Currant Jelly
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Dry Sherry Wine (More Or Less)
Method
- Whisk the first six ingredients in a bowl.
- Combine the pork tenderloin and the marinade mixture in a Ziploc bag.
- Refrigerate for up to 24 hours.
- (I buy the huge packages of pork tenderloin at the warehouse store and freeze two of them in the marinade for future use.
- It defrosts and marinates at the same time!)
- Prepare your grill for direct grilling.
- When the grill is hot, clean and oil your grates.
- Grill the pork tenderloin for 4 minutes on each of the 4 sides.
- After about 15 to 16 minutes, the temperature on an instant read thermometer should be 140 degrees F.
- When the temp reaches 140 F, remove the tenderloins from the grill and tent on a platter with foil.
- Let rest for about 5 minutes.
- While the meat is resting, combine the currant jelly, 1 tablespoon soy sauce and 2 tablespoons sherry in a small sauce pan.
- Simmer over medium heat until the jelly is melted and the mixture is combined thoroughly, about 3 to 4 minutes.
- Serve the sliced pork tenderloin with the currant jelly sauce.
- NOTE: I use the minced ginger that comes in the jar, sort of fresh, and I also use fresh thyme.
- This recipe has measurements for dried spices.
- If you use fresh, double the amount for more flavor.
