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Marinated Pork Tenderloin
with Jezebel Sauce
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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
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.

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