Grilled Pork Tenderloin With Jezebel Sauce

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Grilled Pork Tenderloin With Jezebel Sauce

The spicy-sweet Southern sauce, possibly named after the wicked biblical temptress, is often just poured over a block of cream cheese and eaten with crackers. This dish brings the bold flavors of the classic sauce to tender grilled pork tenderloin. The recipe comes to us from Southern Sideboards, a 1978 Junior League cookbook from Jackson, Mississippi.

Featured in the October 2004 issue. See more recipes and stories fromIssue 78.

Ingredients

For the Pork

1½ cups olive oil
¾ cup soy sauce
½ cup red wine vinegar
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
2 Tbsp. dry mustard powder
1 Tbsp. freshly ground black pepper
6 parsley sprigs, finely chopped, plus more leaves for garnish
2 garlic cloves, finely chopped
Four 1-lb. pork tenderloins

For the sauce:

3 Tbsp. prepared horseradish, drained
3 Tbsp. dry mustard powder
¾ cup apple jelly
¾ cup pineapple preserves
1 Tbsp. freshly ground black pepper
Rosemary sprigs, for garnish

Instructions

Step 1

For the pork: In a medium glass or ceramic baking dish, stir together the oil, soy sauce, vinegar, lemon juice, Worcestershire, mustard, black pepper, parsley, and garlic. Add the pork and turn to coat in the marinade. Cover and refrigerate, turning the meat occasionally, for at least 8 hours, or up to 10 hours.

Step 2

Heat a charcoal or gas grill to medium-high heat. Drain the pork and pat dry, discarding the marinade. Place the pork on the grill, cover with the lid, and cook, turning occasionally, until an instant-read thermometer inserted in the center registers 140°F, 15–20 minutes. Set aside for 10 minutes before slicing.

Step 3

For the sauce: In a medium bowl, whisk together the horseradish and mustard. Whisk in the apple jelly, pineapple preserves, and black pepper. Transfer to a serving bowl.

Step 4

On a platter, arrange the sliced pork and garnish with parsley leaves. Serve with the sauce on the side.

For the pork: In a medium glass or ceramic baking dish, stir together the oil, soy sauce, vinegar, lemon juice, Worcestershire, mustard, black pepper, parsley, and garlic. Add the pork and turn to coat in the marinade. Cover and refrigerate, turning the meat occasionally, for at least 8 hours, or up to 10 hours.
Heat a charcoal or gas grill to medium-high heat. Drain the pork and pat dry, discarding the marinade. Place the pork on the grill, cover with the lid, and cook, turning occasionally, until an instant-read thermometer inserted in the center registers 140°F, 15–20 minutes. Set aside for 10 minutes before slicing.
For the sauce: In a medium bowl, whisk together the horseradish and mustard. Whisk in the apple jelly, pineapple preserves, and black pepper. Transfer to a serving bowl.
On a platter, arrange the sliced pork and garnish with parsley leaves. Serve with the sauce on the side.