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Bayou Plantation
Diane Millsap
Buy This at Allposters.com
La Belle Cuisine
Marinated Pork Tenderloin
with Jezebel Sauce
1/4 cup soy sauce
1/4 cup dry Sherry
1 tablespoon dry mustard
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon sesame oil
8 drops hot sauce
2 garlic cloves, minced
Two 12-ounce pork tenderloins
1/2 cup apple cider
vinegar
3 dozen party rolls
Jezebel Sauce:
1 cup apple jelly
1 cup pineapple-orange marmalade or
pineapple preserves
One 6-ounce jar prepared mustard
One 5-ounce jar prepared horseradish
1/4 teaspoon pepper
Combine the soy sauce, sherry, dry mustard, olive oil, ginger, sesame
oil,
hot sauce and garlic cloves in a shallow dish or heavy-duty zip-top plastic bag; add
the tenderloins. Cover or seal, and chill 8 hours, turning the tenderloins occasionally. Remove
tenderloins from marinade, reserving
1/2 cup marinade; combine reserved marinade and apple cider vinegar.
Cook tenderloins, covered
with grill lid, over medium-hot coals (350 to
400
degrees F.) about 20 minutes or until a meat thermometer inserted
into thickest
portion registers 140 degrees F., turning occasionally and
basting with marinade mixture
during first 15 minutes of cooking time. Remove from heat; slice and serve warm or chilled
with party rolls and Jezebel Sauce. Yield: 10 to 12 appetizer servings.
Featured Archive Recipes:
Another version of Jezebel Sauce
(Martha Hall Foose)
Grilled Marinated Pork with
Jamaican Spices
Kalua Pork with Barbecue
Sauce (Emeril)
Lomo de Orza (Niella's
Marinated Pork Loin)
Pork and Ham Meatballs in
Sherry Pepper Sauce
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