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La Belle Cuisine - More Pork Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Grilled Pork Tenderloin with
Jezebel Sauce



Stonewall Kitchen, LLC
Stonewall Kitchen Grille Sauces

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."

~ Fran Lebowitz

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Jezebel Jezebel

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La Belle Cuisine


Grilled Pork Tenderloin with
Jezebel Sauce

Saveur # 78

Saveur - One Year Subscription 

Serves 8

"The spicy-sweet sauce, some say, is named after the wicked biblical
temptress. It's often just poured over a block of cream cheese and
eaten with crackers. [Yes!]
This recipe comes from Southern Sideboards, a 1978 Junior League
cookbook from Jackson, Mississippi.* This is a great dish for large
summer gatherings.”

For the pork:
1 1⁄2 cups olive oil
3⁄4 cup soy sauce
1⁄2 cup red wine vinegar
1⁄3 cup fresh lemon juice
1⁄4 cup Worcestershire sauce
Leaves of 6 sprigs parsley,
finely chopped
2 tablespoons dry mustard
1 tablespoon freshly cracked black pepper
2 cloves garlic, peeled and minced
Four 1-pound pork tenderloins

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.

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Jamaican Spices

Grilled Pork Tenderloin with Fresh
Peach and Ginger Sauce

Grilled Pork Tenderloin with
Spicy Watermelon Salad

Hot Pepper Jelly

Index - Pork Recipe Archives
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