2 whole Pork Tenderloins
1/8 tsp. Mustard Powder
1/8 tsp. Dried Thyme
1/2 cup Dry Sherry
1/2 cup Soy Sauce
3 cloves Garlic, minced
2 Tbsps. fresh Ginger Root, minced
3/4 cup Apple Jelly
2 Tbsps. Dry Sherry
1 Tbsp. Soy Sauce

Rub meat with the mustard powder and thyme. Place in a sealable plastic bag and add sherry, soy sauce, garlic and ginger. Coat well, cover and refrigerate overnight. Pre-heat oven to 325 F. Bake at 325 F for 25 minutes per pound, or until internal temperature reaches 160 F. Baste the pork occasionally while cooking. Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Serve with the roasted pork.