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Grilled Pork Tenderloin with Jezebel Sauce


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  • 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
  • Leaves of 6 sprigs parsley, 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



Step 1

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.

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.

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.

4. Arrange sliced pork on a serving platter and garnish with branches of fresh rosemary. Serve the jezebel sauce on the side.

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