Marinated pork tenderloin served with yummy Damson plum sauce. Perfect for a special occasion and budget friendly!
Ingredients
Marinade
½ c Apple Juice (light/low calorie)
½ c Soy Sauce (low sodium)
2 Garlic Cloves, minced
1 tbsp Organic Stone Ground Mustard
1 tsp Dried Thyme
1 tsp Ground Ginger
1 pork tenderloin(1 lb) - there is enough for 2 if you want more
Damson Plum Sauce
¾ c Damson Plum Preserves
¼ c Shallot, very finely chopped
2 tbsp Brown Sugar
2 tbsp Apple Juice (light/low calorie)
2 tbsp Soy Sauce (low sodium)
There was plenty of sauce for 1 tenderloin, for 2 it would have been just the right amount.
Instructions
Whisk together all the marinated ingredients in a small bowl. Pour the mixture into a measuring cup. Place pork tenderloin in a zip-lock bag and pour ¾ c of the marinated into the bag. Reserve the remaining marinate in the refrigerator for basting later during cook time. Carefully let out the excess air from the zip-lock bag, seal and roll the tenderloin in the mixture. Place bag in refrigerator for at least 2 hours. Turning once if you can during that time.
Preheat over to 425. Use a roasting pan with a shallow rack. Spray rack with Pam non-stick spray. Add just enough water to the bottom of the roasting pan to cover. You'll use this when basting later. Remove tenderloin from bag and discard used marinade and baggie. Place tenderloin on the rack. Place in oven and bake 40-45 mins or until the internal temp is 160. Baste every 10 mins. with reserved marinade from refrigerator.
About 10 mins. before the meat is done cooking begin the sauce. Add all ingredients to a small sauce pan. Bring to a boil and then reduce to simmer.
Remove tenderloin from oven when cooked and let it rest for 5 mins. Carve and place on serving plate. Drizzle sauce over meat for presenting to guests. Enjoy!
Notes
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.