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recipe: Grilled Pork Loin with Jezebel Sauce
category: Meat
2 (1- to 1 1/2-pound) pork tenderloins (premium cut, if possible) dry rub (see below) olive oil and lemon juice baste
Jezebel Sauce - Combine:
1 (18 ounce) jar pineapple preserves
1 (18 ounce) jar apple jelly
1 (1.12 ounce) can dry mustard
1 (5-ounce) jar prepared horseradish
1 tablespoon pepper or cracked peppercorns
Add 1/2 cup (or more) dry rub to pork loins (cover generously) and refrigerate overnight. Grill on charcoal or gas grill, turning and basting often, until internal temperature reaches 160 degrees. 1 cup olive oil, two freshly squeezed lemons, and a tsp. of salt provide a great baste. Cut in 1/2 inch slices just before serving to maintain juices. Serve with Jezebel Sauce.
Great main dish for Thanksgiving to go with the traditional turkey for large family gatherings. Everyone loves the grill flavor and the special sauce.
Buy a premium dry rub or make your own. This one came from our Texas side of the family (enough left over for plenty of grilling): Combine 3/4 cup salt, 6 1/2 T. black pepper, 4 T. cayenne pepper, 7 1/2 T. garlic powder, 6 T. onion powder, 1 cup paprika, 1/2 cup dried thyme leaves, 7 T. dried oregano leaves.
category: Meat
2 (1- to 1 1/2-pound) pork tenderloins (premium cut, if possible) dry rub (see below) olive oil and lemon juice baste
Jezebel Sauce - Combine:
1 (18 ounce) jar pineapple preserves
1 (18 ounce) jar apple jelly
1 (1.12 ounce) can dry mustard
1 (5-ounce) jar prepared horseradish
1 tablespoon pepper or cracked peppercorns
Add 1/2 cup (or more) dry rub to pork loins (cover generously) and refrigerate overnight. Grill on charcoal or gas grill, turning and basting often, until internal temperature reaches 160 degrees. 1 cup olive oil, two freshly squeezed lemons, and a tsp. of salt provide a great baste. Cut in 1/2 inch slices just before serving to maintain juices. Serve with Jezebel Sauce.
Great main dish for Thanksgiving to go with the traditional turkey for large family gatherings. Everyone loves the grill flavor and the special sauce.
Buy a premium dry rub or make your own. This one came from our Texas side of the family (enough left over for plenty of grilling): Combine 3/4 cup salt, 6 1/2 T. black pepper, 4 T. cayenne pepper, 7 1/2 T. garlic powder, 6 T. onion powder, 1 cup paprika, 1/2 cup dried thyme leaves, 7 T. dried oregano leaves.
