"Here's a first-rate recipe for a beef tenderloin marinated in a single day and smothered in a heat apple jelly."
- 2 half of pounds red meat tenderloin
- 1/eight teaspoon mustard powder to flavor
- 1/eight teaspoon dried thyme
- half of cup dry sherry
- 1/2 cup soy sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger root, minced
- 3/4 cup apple jelly
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
|Prep : 10M||Cook : 6M||Ready in : 1H10M|
- Rub meat with the mustard powder and thyme to flavor. Place in a nonreactive dish and add 1/2 cup sherry, half of cup soy sauce, the garlic and the ginger. Coat the loin nicely, cowl and refrigerate overnight.
- Preheat oven to 325 tiers F (one hundred sixty five stages C).
- Bake in the preheated oven for 25 mins in line with pound, or till the internal temperature reaches a hundred forty five levels F (sixty three tiers C). Baste the pork now and again whilst cooking.
- Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir properly, lessen warmness to low and allow simmer. Pour over the tenderloin when it is performed.
- Reynolds® Aluminum foil can be used to hold food wet, cook dinner it flippantly, and make clean-up less difficult.
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