| | Directions | | In a small bowl, combine the first 6 ingredients. Pour 3/4 C. into a large resealable plastic bag; add the pork. Seal the bag and turn to coat; refrigerated for at least 2 hours. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a meat thermometer reads 160°, basting twice with reserved marinade. In a small sauce pan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce. Yield: 8 servings. |
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| Ingredients | | - |  | 1/2 cup apple cider or juice |
| - | | 2 cloves garlic, minced |
| - | | 1 teaspoon Dry Thyme |
| - | | 1/2 cup soy sauce |
| - | | 1 teaspoon Ground Mustard |
| - | | 1 teaspoon ground ginger |
| - | | 2 pork tenderloins, 1 lb each |
| - | | Plum Sauce |
| - | | 1/2 cup plum preserves or seedless blackberry preserves |
| - | | 1/4 cup Apricot Preserves |
| - | | 2 tablespoons apple cider or juice |
| - | | 2 tablespoons ketchup |
| - | | 1/4 cup finely chopped onion |
| - | | 2 tablespoons brown sugar |
| - | | 2 tablespoons soy sauce |
| - | | 1 clove garlic, minced |
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