Grilled Pork Tenderloin with Jezebel Sauce

Name: Grilled Pork Tenderloin with Jezebel Sauce
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 1 ⁄ 2 cups olive oil; 3 ⁄ 4 cup soy sauce; 1 ⁄ 2 cup red wine vinegar; 1 ⁄ 3 cup fresh lemon juice; 1 ⁄ 4 cup worcestershire sauce; 6 sprigs parsley, leaves stripped and finely chopped; 2 tbsp. dry mustard; 1 tbsp. freshly cracked black pepper; 2 cloves garlic, peeled and minced; 4 (1-lb.) pork tenderloins; 3 tbsp. prepared horseradish, drained; 3 tbsp. dry mustard; 3 ⁄ 4 cup pineapple preserves; 3 ⁄ 4 cup apple jelly; 1 tbsp. coarsely ground black pepper

Serves
serves 8

CHRIS GRANGER

The spicy-sweet sauce, some say, is named after the wicked biblical temptress. It's often just poured over a block of cream cheese and eaten with crackers. This recipe comes from Southern Sideboards, a 1978 Junior League cookbook from Jackson, Mississippi. This is a great dish for large summer gatherings.

Ingredients

For the Pork

1 ¹⁄₂ cups olive oil
³⁄₄ cup soy sauce
¹⁄₂ cup red wine vinegar
¹⁄₃ cup fresh lemon juice
¹⁄₄ cup worcestershire sauce
6 sprigs parsley, leaves stripped and finely chopped
2 tbsp. dry mustard
1 tbsp. freshly cracked black pepper
2 cloves garlic, peeled and minced
4 (1-lb.) pork tenderloins

For the Sauce

3 tbsp. prepared horseradish, drained
3 tbsp. dry mustard
³⁄₄ cup pineapple preserves
³⁄₄ cup apple jelly
1 tbsp. coarsely ground black pepper

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Instructions

Step 1

For the pork: Combine oil, soy sauce, vinegar, lemon juice, worcestershire sauce, parsley, mustard, pepper, and garlic in a medium glass or ceramic baking dish. Add pork and turn to coat in the marinade. Cover and marinate in the refrigerator, turning meat occasionally, for 8-10 hours.

Step 2

Preheat a charcoal grill. Drain pork and pat dry, discarding marinade. Put pork on grill, cover with lid, and grill over medium-hot coals, turning occasionally, until meat is cooked through, 15-20 minutes. Set aside to let rest for 10 minutes before carving.

Step 3

For the sauce: Combine horseradish and mustard in a medium bowl. Whisk in preserves, jelly, and ground pepper. Transfer to a serving bowl and set aside.