Best Grilled Pork Tenderloin With Gingered Jezebel Sauce Recipes

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MARINATED PORK TENDERLOIN WITH JEZEBEL SAUCE



Marinated Pork Tenderloin With Jezebel Sauce image

Make and share this Marinated Pork Tenderloin With Jezebel Sauce recipe from Food.com.

Provided by LMillerRN

Categories     Pork

Time 8h35m

Yield 10-12 appetizer servings

Number Of Ingredients 16

1/4 cup light soy sauce
1/4 cup dry sherry or 1/4 cup madeira wine
1 tablespoon dry mustard
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon sesame oil
8 drops hot sauce
2 garlic cloves, minced
2 (3/4 lb) pork tenderloin
1/2 cup apple cider vinegar
3 dozen party rolls
1 cup apple jelly
1 cup pineapple-orange marmalade or 1 cup pineapple preserves
1 (6 ounce) jar prepared mustard
1 (5 ounce) jar prepared horseradish
1/4 teaspoon pepper

Steps:

  • Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours, turning 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°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 140°, 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.
  • Jezebel Sauce:.
  • Beat apple jelly in a mixing bowl at medium speed with an electric mixer until smooth. Add remaining ingredients; beat at medium speed until blended. Chill.

Nutrition Facts : Calories 867.8, Fat 16.6, SaturatedFat 3, Cholesterol 44.9, Sodium 1816, Carbohydrate 136.7, Fiber 6.3, Sugar 23, Protein 36.3

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE



Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce image

Categories     Fruit     Ginger     Pork     Marinate     Kid-Friendly     Peach     Summer     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 12

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14- to 16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 tablespoons chopped fresh chives

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
  • Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
  • Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
  • Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

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