Roasted Pork Tenderloin with Sherry Basting Sauce





Find your family drawn to the kitchen as you baste the pork with this aromatic sauce.  This simple way to prepare a pork tenderloin is perhaps my favorite.  Sherry is an item in the SimplyCooking® Pantry.  I suggest a sweet sherry such as an Amontillado.  This sherry not only makes a nice aperitif  (I learned about it when looking for a sherry to use in a cocktail) but is very nice for cooking.  Two words about what type of sherry not to use:  cooking sherry, which is not drinkable.   Substitute brandy (or even rum or bourbon) instead of using cooking sherry.


roasted pork tenderloin with sherry basting sauce

1/3 cup packed brown sugar
1/4 sherry
1/4 cup soy sauce
1/4 cup ketchup
1 clove garlic, crushed
2 (1 1-1/2 pound) pork tenderloins

Preheat oven to 450° F.  Combine brown sugar, sherry, soy sauce, ketchup and garlic in a small saucepan;  bring to a boil.  Reduce the heat; simmer until thickened, about 5 minutes.

Line a rimmed baking sheet with foil.  Place the tenderloins on the sheet.  Brush with sauce and continue to baste while roasting.  Roast for 30 minutes or until the internal temperature reaches 155° F to 160° F.  Remove from the oven and let rest 10 minutes before slicing.  If you have sauce remaining, return the saucepan to the stove and boil what's left for 2 minutes.  With a fresh brush or spoon, glaze the roasted tenderloins with the remaining sauce.

Note:  If you are making two tenderloins and also want a heavy glaze, you may want to double the sauce measurements.