Grilled Pork Tenderloin With Jezebel Sauce
Photo: Murray Hall • Food Styling: Jason Schreiber 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 method comes to us from Southern Sideboards , a 1978 Junior League cookbook from Jackson, Mississippi.
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. For the sauce: In a medium bowl, whisk together the horseradish and mustard.
Whisk in the apple jelly, pineapple preserves, and black pepper. On a platter, arrange the sliced pork and garnish with parsley leaves.
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- Who: Murray Hall · Food Styling · Jason Schreiber The
