Marinated Pork with Sherry and Apple Sauce

    Marinated Pork with Sherry and Apple Sauce

    7saves
    9hours


    122 people made this

    Pork is marinated in soy sauce, garlic, ginger, mustard and thyme overnight then baked and served with an apple and sherry sauce. Amazing.

    Ingredients
    Serves: 6 

    • 2 whole pork fillets
    • good pinch of mustard powder
    • good pinch of dried thyme
    • 1/2 cup (125ml) dry sherry
    • 1/2 cup (125ml) soy sauce
    • 3 cloves garlic, minced
    • 2 tablespoons fresh ginger, minced
    • 250g apple sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon soy sauce

    Directions
    Preparation:8hours  ›  Cook:1hour  ›  Ready in:9hours 

    1. Rub fillets with mustard powder and thyme. Place in a glass dish and add the 125ml sherry, the 125ml soy sauce, garlic and ginger. Coat fillets well, cover and refrigerate overnight.
    2. Preheat oven to 160 degrees C .
    3. Bake fillets in a baking tray in preheated oven until internal temperature reaches 70 degrees C- about 45 minutes to 1 hour. Baste the pork occasionally while cooking.
    4. Meanwhile, heat the apple sauce in a small saucepan over medium heat. Add the 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the pork as soon as removing from oven.

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    Reviews (5)

    by
    1

    Made it healthier. Delicious!! Tender, juicy, perfect! Served it over rice. This pork has a flavour that's richly sweet but balanced by the saltiness of the soy sauce. I did use "light" soy sauce because I watch sodium intake. Will definitely make this again soon. - 08 Oct 2008

    by
    0

    Used different ingredients. This recipe turned out great. I didn't have sherry so I used apple juice. All the flavours worked nicely together, and the meat was so tender. I used the leftover meat and sauce in stir fry the next day....delicious!! - 08 Oct 2008

    by
    0

    This was absolutely delicious! The pork was tender and flavourful, and the topping was a perfect complement. I will be making this one often. - 08 Oct 2008

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