For the sauce:
3 tablespoons prepared
horseradish, drained
3 tablespoons dry mustard
3⁄4 cup pineapple preserves
3⁄4 cup apple jelly
1 tablespoon coarsely
ground black pepper

1. For the pork: Combine oil, soy sauce, vinegar, lemon juice, Worces- tershire sauce, parsley, mustard, pepper, and garlic in a medium glass
or ceramic baking dish. Add pork and turn to coat in the marinade.
Cover and marinate in the refrigerator, turning meat occasionally,
for 8–10 hours.
2. Preheat a charcoal grill. Drain pork and pat dry, discarding marinade.
Put pork on grill, cover with lid, and grill over medium-hot coals,
turning occasionally, until meat is cooked through, 15–20 minutes.
Set aside to let rest for 10 minutes before carving.
3. For the sauce: Combine horseradish and mustard in a medium bowl.
Whisk in preserves, jelly, and ground pepper. Transfer to a serving
bowl and set aside.
4. Arrange sliced pork on a serving platter and garnish with branches of
fresh rosemary. Serve the jezebel sauce on the side.

* You probably will not be shocked to read that I have the 1978 Southern Sideboards. It is well worn and full of coffee stains, but still quite legible.
Or so I thought. I have looked and looked and looked, but did not find this
particular recipe. (?) Actually, I thought I had already published it, but
not quite. Southern Sideboards does have a Jezebel Sauce recipe to be
sure, as it is one of those Deep South standbys. I present it here since
it makes a large amount, just in case you want to serve some over a
block of cream cheese as part of your Summer Holiday feast. [MG]

Jezebel Sauce

1 (5 ounce) jar horseradish
1 (1.12 ounce) can dry mustard
1 (18 ounce) jar pineapple preserves
1 (18 ounce) jar apple jelly
2 tablespoons coarsely ground
black pepper, or less

Mix the horseradish and dry mustard well. Combine with remaining ingredients. Will keep in refrigerator for years. Especially good on
sliced ham. Makes 4 cups sauce.