Ingredients
1/2 cup apple cider or juice1/2 cup soy sauce2 garlic cloves, minced1 tablespoon ground mustard1 teaspoon dried thyme1 teaspoon ground ginger2 pork tenderloins (about 1 pound each)PLUM SAUCE:1/2 cup plum preserves1/4 cup finely chopped onion1/4 cup apricot preserves2 tablespoons brown sugar2 tablespoons apple cider or juice2 tablespoons soy sauce2 tablespoons ketchup1 garlic clove, minced
Preparation
In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate 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 thermometer reads 160° basting twice with reserved marinade.
In a small saucepan, 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.
