Audreys Pork Tenderloin

• 1/2 cups Dry Sherry Wine (More Or Less)
• 1/2 cups Soy Sauce
• 2 cloves Garlic, Minced
• 1 Tablespoon Dry Mustard
• 1 teaspoon Ground Ginger
• 1 teaspoon Dried Thyme
• 2 whole Pork Tenderloins
• 1 jar Red Currant Jelly
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Dry Sherry Wine (More Or Less)

1. Whisk the first six ingredients in a bowl.
2. Combine the pork tenderloin and the marinade mixture in a Ziploc bag.
3. Refrigerate for up to 24 hours.
4. (I buy the huge packages of pork tenderloin at the warehouse store and freeze two of them in the marinade for future use.
5. It defrosts and marinates at the same time!)
6. Prepare your grill for direct grilling.
7. When the grill is hot, clean and oil your grates.
8. Grill the pork tenderloin for 4 minutes on each of the 4 sides.
9. After about 15 to 16 minutes, the temperature on an instant read thermometer should be 140 degrees F.
10. When the temp reaches 140 F, remove the tenderloins from the grill and tent on a platter with foil.
11. Let rest for about 5 minutes.
12. While the meat is resting, combine the currant jelly, 1 tablespoon soy sauce and 2 tablespoons sherry in a small sauce pan.
13. Simmer over medium heat until the jelly is melted and the mixture is combined thoroughly, about 3 to 4 minutes.
14. Serve the sliced pork tenderloin with the currant jelly sauce.
15. NOTE: I use the minced ginger that comes in the jar, sort of fresh, and I also use fresh thyme.
16. This recipe has measurements for dried spices.
17. If you use fresh, double the amount for more flavor.

sherry wine, soy sauce, garlic, dry mustard, ground ginger, thyme, tenderloins, soy sauce, sherry wine

Taken from tastykitchen.com/recipes/main-courses/audreye28099s-pork-tenderloin/ (may not work)