Marinated Pork Tenderloin Sandwiches

By Tamipri

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.