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Grilled Pork Tenderloin with Gingered Jezebel Sauce
Marinade and Meat:

1/2 cup light soy sauce
2 tablespoons firmly packed dark brown sugar
2 green onions, chopped
2 garlic cloves, sliced
2 tablespoons sherry wine (optional)
fresh rosemary, chopped (about 1-2 tablespoons)
3 lbs pork tenderloin (bone in or boneless)

Jezebel Sauce:

2/3 cup pineapple preserves (can use crushed pineapple)
1/3 cup apple jelly
2 tablespoons prepared horseradish
1 tablespoon grated fresh ginger


For the marinade: Combine soy sauce, brown sugar, onions, sherry, garlic, and rosemary in a shallow dish or ziplock baggie. Add the pork and marinate it for at least 20 minutes, up to overnight.

For the sauce: Either microwave the preserves and jelly to melt or heat, over low heat, in a small saucepan. Stir in the horseradish and ginger.

Remove the meat from the marinade and discard (the marinade, not the meat!)

Prepare your grill for medium high heat (350 to 400 degrees F) and grill the pork with the lid closed, for 20 to 25 minutes or until the internal temperature reaches 155 degrees F. Turn once, baste with 1/2 cup of the sauce. Grill another 5 to 10 minutes until the internal temperature reaches 160 degrees F.
Let the meat rest about 10 minutes before slicing.

Serve with remaining sauce and additional fresh rosemary.