Grilled Tenderloin with Gingered Jezebel Sauce

  • Yield 6 servings

"Jezebel sauce traditionally has dry mustard in the recipe. This sauce is different because it calls for fresh ginger instead."


Marinade and meat:
1/2 cup light soy sauce
2 tablespoons firmly packed dark brown sugar
2 green onions, chopped
2 tablespoons sherry (optional)
Fresh rosemary (optional)
3 pounds pork tenderloin
Jezebel sauce:
1/3 cup apple jelly
2 tablespoons prepared horseradish
1 tablespoon grated fresh ginger


  1. Combine the soy sauce, brown sugar, onions, sherry, and rosemary in a shallow dish or a zip-lock bag. Add the pork, and allow to marinate in the refrigerator for at least 20 minutes.
  2. While the pork is marinating, prepare the sauce. Microwave the preserves and jelly until melted, or melt them over low heat in a saucepan. Stir in the horseradish and ginger.
  3. Remove the meat from the dish, and discard the marinade. Grill the pork, with the grill lid closed, over medium-high heat (350 to 400 degrees) for 25 minutes, until the internal temperature reaches 155 degrees. Turn once, basting with 1/2 cup of the sauce. Grill for another 5 to 10 minutes, until center temperature reaches 160 degrees. Slice and serve with the remaining sauce and fresh rosemary.

Tips From Our Test Kitchen:
The Jezebel sauce can be made a few days ahead if desired. If pineapple preserves can’t be found, use crushed pineapple in very heavy syrup (well-drained).


—Janey Stubbs, Starksville, Miss.



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