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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Recipe Information
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
Instructions
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.
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.
Preheat your oven to 400°F (200°C).
Remove the pork tenderloin from the marinade and let it rest at room temperature for 15 minutes. Discard the marinade.
Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
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.
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.
Simmer sauce over low heat for 5–7 minutes, stirring occasionally, until it is smooth and slightly thickened. Remove from heat and set aside.
Slice the pork tenderloin into medallions and spoon the Jezebel sauce over the top before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 63.5 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
