Juicy Pork Tenderloin with Peach Jalapeno Sauce is pork loin marinated in spices, pan seared, oven baked and served with savory peach jalapeno sauce.
I was watching “The Chew” and was inspired to make this dish. Their guest James Smollett made this Pork Tenderloin with Apricot Dipping Sauce and it looked so good.
Clinton, one of the co-host even went for seconds. I have pork tenderloin in my freezer, so I decided to make it.
I’ve been watching “The Chew” for 2 years now. Never knew they existed until I quit working. It's only for a year I regularly watch the show.
They are so fun to watch. Carla, Michael and Clinton are talented, bubbly and entertaining. These 3 personalities can carry on with the show even without the 4th person.
Well anyway, when I made this dish, I did not have apricot preserve but have peach jam which is so delicious as well.
Instead of running out to the store, I decided to use my peach jam. Oh, the sweetness of the peaches and the kick from the jalapeno made a perfect combination. My mom loved it too.
I should make a note to try it with apricot sauce too. When apricot is in season, they are deliciously sweet and juicy so I tell, it will pair well with this tender, moist tenderloin.
So this is what I did. Marinated pork tenderloin for three hours and substituted grain mustard with Dijon mustard.
On the show, James grilled tenderloin over indirect heat for 30 minutes. I pan seared the pork loin, then sealed it in foil and baked in the oven at 375 degrees for 40 minutes.
After 40 minutes, I removed the foil and broiled for 10 minutes to brown the pork.
While baking, you can prepare the dipping sauce.
If you have apricot preserve, use this to make the sauce since the original recipe called for it. But you won’t be sorry if you use peach jam either.
Depending on the fruit, I like to keep the peel for some texture and a crunchy bite to it. It was tasty and the peach jams texture blended well with the tenderloin.
The verdict: I will make this Juicy Pork Tenderloin with Peach Jalapeno Sauce again.
Get creative. When a recipe calls for something you don’t have, try substituting it with something else.
Now that I have tasted the marinated pork loin, I can tell mango jam will be a great match for this dish too.
For the original recipe you can find it at “The Chew” online. Thanks to James Smollett for sharing this scrumptious recipe.
How to Make Juicy Pork Tenderloin with Peach Jalapeno Sauce
Juicy Pork Tenderloin Recipe
Juicy Pork Tenderloin with Peach Jalapeno Sauce
PORK AND MARINADE:
- 6 garlic cloves
- 1 medium onion chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ½ tablespoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 pork tenderloin about 1 and ½ pounds
PEACH JALAPENO SAUCE:
- ½ cup peach jam
- 2 tablespoons pickled jalapeno chopped
- 2 tablespoons jalapeno juice from the jar
- Combine onion, garlic, mustard, oregano, basil, paprika, salt, apple cider vinegar and olive oil in a food processor or blender. Blend until smooth.
- With a knife make 1 inch pockets or cuts all over the pork tenderloin. Spread marinade all over tenderloin making sure it also gets into the pockets.
- Pan sear tenderloin for 3 minutes on each side. Place tenderloin in foil and bake for 40 minutes at 375 degrees F. If you have a thermometer you want an internal temperature of 155 deg F.
- Remove foil and broil for 10 minutes. Five minutes each side. Remove from oven and let it rest for 10 minutes before serving.
- Slice pork tenderloin and serve with the peach jalapeno sauce. Enjoy!
Peach Jalapeno Sauce
- In a small bowl combine peach jam, chopped jalapeno and juice. Mix well and serve with the pork tenderloin.
- Depending on you liking serve peach jalapeno sauce cold or room temperature.
- Cooking pork loin in foil makes it moist and juicy.