pork tenderloins (enough for your family)
1/2 c. soy sauce
3 tbsp. olive oil
1 tsp. basil
1/2 c. white wine
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. thyme

Line pan with foil and place in tenderloins. In a small mixing bowl, stir together soy sauce, olive oil, basil, wine, salt, garlic powder and thyme. Pour over tenderloins, cover and place in refrigerator. Let marinate for at least 30 minutes. Remove tenderloins to another baking pan and cook at 475°F for 20 minutes. Serve with Jezebel Sauce.

Jezebel Sauce:

1/2 c. horseradish
1 c. pineapple preserves
1 c. apple jelly
2 tbsp. dry mustard

Mix together horseradish, preserves, jelly and mustard. Serve over sliced pork tenderloin medallions.