Juicy Pork Tenderloin with Peach Jalapeno Sauce
Pork Loin is marinated in spices, pan seared, oven baked and served with a savory peach jalapeno sauce.
Servings 6
Calories 502kcal
Ingredients
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
Instructions
Pork Marinade
- 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.
Notes
- Depending on you liking serve peach jalapeno sauce cold or room temperature.
- Cooking pork loin in foil makes it moist and juicy.
Nutrition
Calories: 502kcal | Carbohydrates: 23g | Protein: 63g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 196mg | Sodium: 648mg | Potassium: 1299mg | Fiber: 1g | Sugar: 14g | Vitamin A: 385IU | Vitamin C: 5.3mg | Calcium: 62mg | Iron: 4.3mg