Recipe by ~Nimz~
Jezebel sauce traditionally has dry mustard in the recipe. This sauce is different because it calls for fresh ginger instead. We loved the sweet and spicy combination complimented by the fresh ginger.
Top Review by threeovens
We loved this! I had a bone-in pork tenderloin (I know! I've never seen that before either), so it did have to cook quite a bit longer. I used crushed pineapple, apple butter, a little fig preserves and cooked it down awhile for consistency. I used the rosemary, of course. Even DH loved it and he is normally against anything sweet, except dessert.
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 (optional but highly recommended. I used about 1-2 tablespoons) (optional)
- 3 lbs pork tenderloin
- 2⁄3 cup pineapple preserves
- 1⁄3 cup apple jelly
- 2 tablespoons prepared horseradish
- 1 tablespoon grated fresh ginger
Directions See How It's Made
- For the marinade, combine the soy sauce, brown sugar, onions, sherry, garlic and rosemary in a shallow dish or a zip-lock bag.
- Add the pork and marinate it in the refrigerator for at least 20 minutes.
- For the sauce, while the pork is marinating microwave the preserves and jelly until melted, or melt them over low heat in a saucepan.
- Stir in the horseradish and ginger.
- Remove the meat from the refrigerator and discard the marinade.
- Grill the pork with the grill lid closed over medium high heat (350 to 400 degrees) for 20-25 minutes or until the internal temperature reaches 155 degrees.
- Turn once, basting with the 1/2 cup of the sauce.
- Grill for another 5 to 10 minutes or until the center temperature reaches 160 degrees.
- Slice and serve with the remaining sauce and fresh rosemary.