Ingredients
- Jezebel Sauce:
- 1/4 c. lite soy sauce
- 1/4 c. dry sherry or Madeira
- 2 Tb. olive oil
- 1 Tb. dry mustard
- 1 tsp. ground ginger
- 1 tsp. sesame oil
- 8 drops hot sauce
- 2 cloves garlic , minced
- 2 pork tenderloins, (3/4 lb. each)
- 1/2 c. apple cider vinegar
- 3 dozen party rolls
- 1 c. apple jelly
- 1 c. pineapple-orange marmalade, or pineapple preserves
- 1 jar (6 oz.) prepared mustard
- 1 jar (5 oz.) prepared horseradish
- 1/4 tsp. ground black pepper
Preparation
Step 1
in a shallow dish or large heavy-duty resealable plastic bag; combine first 8 ingredients; add tenderloins. Cover or seal and chill 8 hours, turning tenderloins occasionally. Remove tenderloins from marinade, reserving 1/2 cup marinade. In a saucepan, combine reserved marinade and apple cider vingegar; bring to a boil and set aside.
Cook tenderloins, covered with grill lid, over medium-hot coals (350-400 degrees) 20-25 minutesor until a meat thermometer registers 160 degrees, turning occasionally and basting with marinade mixture during first 15 minutes of cooking time. Remove tenderloins from heat; let stand 5 minutes. Slice and serve warm or chilled with party rolls and Jezebel Sauce.
For the Jezebel Sauce: In a mixing bowl, beat apple jelly at medium speed of an electric mixer until smooth. Add marmalade and remaining ingredients; beat at medium speed until blended. Cover and chill. Yield: about 3 cups.