Grilled Pork Tenderloin With Gingered Jezebel Sauce

"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."
photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
photo by teresas photo by teresas
photo by teresas photo by teresas
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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.

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  1. 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.
  2. Loved this even though I'm sure I didn't find the pineapple preserves but... I did use the pineapple topping for ice cream. :) I think it worked great. I omitted the horseradish only because I didn't use apple jelly...stupid me I read it as pepper jelly. So that's where I got the heat and the redness from. Anyway I thought this was excellent! The meat was so moist. The cooking time was spot on. Thanks for posting :)
  3. Made this pretty much as written, but did take a tip from several reviewers & cut back on the horseradish, using just 1 tablespoon of the stuff, &, although that was plenty for me, my other half would probably have enjoyed the full amount! Nice marinade, great sauce & a really outstanding pork dinner! [Tagged, made & reviewed in Please Review My Recipe tag]
  4. I had trouble finding both the pineapple preserves & the apple jelly - so I substituted with apricot-pineapple jelly. It turned out beautifully.. the flavors of the ginger & horseradish really livened up the sauce! Thanks Nimz!
  5. Thank you so much for sharing this wonderful dish `Nimz~. My family & I enjoyed this extremley tasty dish very much. The marinade which was excellant, made the meat extra flavourful, very moist and tender. I especially loved the addition of the sherry wine to the marinade. The meat was perfectly cooked and topped with an excellant sweet, spicy, hot and fruity sauce. I also couldn't find pineapple preserves, so I subed with a good quality pineapple jam, the fresh ginger and horseradish blended well with it....delicious. Thank you for a new family favourite, another keeper.


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