Marinated Pork Tenderloin with Jezebel Sauce
Tender, flavorful, and packed with a perfect blend of savory and sweet, this Marinated Pork Tenderloin with Jezebel Sauce is a show-stopping dish that’s perfect for dinner parties or a special weeknight treat. The pork tenderloin is marinated in a fragrant blend of olive oil, soy sauce, minced garlic, and fresh rosemary to ensure every bite is juicy and aromatic. After a quick sear and a roast to perfection, it’s paired with the star of the dish—a zesty Jezebel sauce made from apricot and pineapple preserves, tangy Dijon mustard, and spicy horseradish. This delightful sauce provides a bold contrast to the tender pork, taking the flavor profile to extraordinary heights. Ready in under an hour with minimal prep, this recipe is both elegant and approachable, making it a go-to for anyone looking to impress with ease. Serve alongside roasted vegetables or mashed potatoes for a complete and unforgettable meal.
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Ingredients
- 2 lbs pork tenderloin
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 3 pcs garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 1 tsp freshly ground black pepper
- 1 cup apricot preserves
- 2 tbsp prepared horseradish
- 2 tbsp Dijon mustard
- 0.5 tsp ground black pepper
- 0.5 cup pineapple preserves
Directions
Step 1
In a large resealable plastic bag, combine 2 tablespoons of olive oil, 3 tablespoons of soy sauce, 3 minced garlic cloves, 2 teaspoons of fresh rosemary, and 1 teaspoon of freshly ground black pepper to create the marinade.
Step 2
Add the pork tenderloin to the bag, seal it, and gently massage the marinade into the meat. Refrigerate for at least 2 hours or, for best results, overnight.
Step 3
Preheat your oven to 400°F (200°C).
Step 4
Remove the pork tenderloin from the marinade and let it rest at room temperature for 15 minutes. Discard the marinade.
Step 5
Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Step 6
Transfer the seared pork to a baking dish and roast in the preheated oven for 20–25 minutes or until the internal temperature reads 145°F (63°C). Let rest for 5 minutes before slicing.
Step 7
While the pork is roasting, prepare the Jezebel sauce by combining 1 cup of apricot preserves, 2 tablespoons of prepared horseradish, 2 tablespoons of Dijon mustard, 0.5 teaspoon of ground black pepper, and 0.5 cup of pineapple preserves in a small saucepan.
Step 8
Simmer sauce over low heat for 5–7 minutes, stirring occasionally, until it is smooth and slightly thickened. Remove from heat and set aside.
Step 9
Slice the pork tenderloin into medallions and spoon the Jezebel sauce over the top before serving. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1497.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2773.9 |
| Total Fat 81.2g | 0% |
| Saturated Fat 17.6g | 0% |
| Polyunsaturated Fat 16.5g | |
| Cholesterol 632.9mg | 0% |
| Sodium 5807.3mg | 0% |
| Total Carbohydrate 265.5g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 250.5g | |
| Protein 228.8g | 0% |
| Vitamin D 75.1IU | 0% |
| Calcium 118.4mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 4515.1mg | 0% |
Source of Calories