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Joined: 20 Feb 2007
Location: Southern Ohio
|Posted: Sun Dec 02, 2007 3:55 am Post subject: Marinated Pork Tenderloin with Jezebel Sauce
|I received this recipe as part of a recipe e-zine years ago, and the name of the sauce intrigued me. I thought "what the heck" and gave it a try. Wouldn't you know it? It's now one of my family's favorites. The pork roast has the best flavor, thanks to the marinade, and the leftovers make excellent sandwiches. The sauce truly is yummy! Don't let the ingredients scare you away from giving it a try. Best of all, everything can be made ahead and just popped in the oven when you're ready. Enjoy!
Marinated Pork Tenderloin with Jezebel Sauce
(Original note that came with the recipe . . . ) This note comes from Indiana, where I live with my husband and our two dogs, a 17-month-old basenji and a 13 year old Dalmatian. He's an investment advisor; I'm an insurance exec. Together, we golf and read (he reads nonfiction; I am totally absorbed by well-written fiction). Additionally, I love to dig around in my kitchen herb garden, to amass cookbooks and then put them to good use. This is one of my favorites. Every time I serve it to company, I send someone home with the recipe. Wonderful flavors, no added fat! Can be grilled or roasted in the oven.
1 c. soy sauce
2 T. minced fresh basil/or 2 t. dried
2 T. lemon juice
1 T. minced garlic
1 T. chopped fresh sage/or 1 t. dried
1 T. snipped fresh chives/or 1 t. dried
1 t. freshly ground pepper
2 T. minced, fresh tarragon leaves/or 2 t. dried
3-4 lb. pork tenderloin
Combine all marinade ingredients; mix well. Place pork in plastic bag or non-metal bowl. Pour marinade over pork; seal bag or cover bowl. Marinate 2-3 hours at room temperature or overnight in refrigerator, turning pork several times.
Heat oven to 325 degrees (or heat up grill). Remove pork from marinade; reserve marinade. Roast at 325 until meat thermometer inserted in center of roast registers 170 degrees F (or 45-50 minutes per pound). Baste frequently with marinade. Slice and serve with Jezebel Sauce.
12-oz. jar pineapple preserves
10-oz. jar apple jelly
4 T. Dijon mustard
2 T. prepared horseradish
Combine all ingredients; mix well. Cover; store in refrigerator. Makes 2.5 cups. Note:This is also great served over room temperature cream cheese with crackers as an appetizer. Don't let the unusual flavor combination keep you from trying this!
"Ain't no man can avoid being born average, but there ain't no man got to be common." ~ Baseball Hall-of-Famer Leroy "Satchel" Paige