See the Recipe. Chris Granger

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.

Grilled Pork Tenderloin with Jezebel Sauce Grilled Pork Tenderloin with Jezebel Sauce
A spicy–sweet sauce of pineapple preserves, apple jelly, and horseradish coats tender pork adding interest to the lean cut of meat.
Yield: serves 8

For the Pork

  • 1 12 cups olive oil
  • 34 cup soy sauce
  • 12 cup red wine vinegar
  • 13 cup fresh lemon juice
  • 14 cup worcestershire sauce
  • 6 sprigs parsley, leaves stripped and 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
  • 34 cup pineapple preserves
  • 34 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.