Pork Tenderloin With Plum Sauce

• 1/2 cup apple cider or juice
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 1 tablespoon ground mustard
• 1 teaspoon dried thyme
• 1 teaspoon ground ginger
• 2 pork tenderloins (about 1 pound each)
• 1/2 cup plum preserves
• 1/4 cup finely chopped onion
• 1/4 cup apricot preserves
• 2 tablespoons brown sugar
• 2 tablespoons apple cider or juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 garlic clove, minced

1. 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.
2. Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425u0b0 for 40-45 minutes or until a thermometer reads 160u0b0 basting twice with reserved marinade.
3. 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.

apple cider, soy sauce, garlic, ground mustard, thyme, ground ginger, pork, plum preserves, onion, apricot preserves, brown sugar, apple cider, soy sauce, ketchup, garlic

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-plum-sauce/ (may not work)