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View Gallery Photo: Chris Granger

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. 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 tbsp. dry mustard
1 tbsp. freshly cracked black pepper
2 cloves garlic, peeled and minced
4  1-lb. pork tenderloins

FOR THE SAUCE:
3 tbsp. prepared horseradish, drained
3 tbsp. dry mustard
3⁄4 cup pineapple preserves
3⁄4 cup apple jelly
1 tbsp. coarsely ground black pepper

1. For the pork: Combine oil, soy sauce, vinegar, lemon juice, worcestershire 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.

This article was first published in Saveur in Issue #78