Pork Tenderloin with Jezebel Sauce Recipe

3-4 lbs. pork tenderloin

Marinade:

1 C soy sauce
2 T minced fresh basil (or 2 tsp. dried)
2 T lemon juice
1 T minced garlic
1 T chopped fresh sage (or 1 tsp. dried)
1 T snipped fresh chives (or 1 tsp. dried)
1 tsp. ground sage
1 tsp. freshly ground pepper
2 T minced, fresh tarragon leaves (or 2 tsp. dried)

Jezebel Sauce:

12-oz. jar pineapple preserves
10-oz. jar apple jelly
4 T Dijon mustard
2 T prepared horseradish

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. Baste frequently with marinade.

Slice and serve with Jezebel Sauce.

To make Jezebel Sauce: Combine all ingredients; mix well. Cover; store in refrigerator. Makes 2.5 cups.