Grilled Pork Tenderloin with Jezebel Sauce

Grilled Pork Tenderloin with Jezebel Sauce
Grilled Pork Tenderloin with Jezebel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 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

  • 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

Directions

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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