Jezebel Pork Tenderloin
A little sweet, a little hot and completely unexpected, this grilled pork tenderloin gets its unique flavor from a Southern favorite, Jezebel sauce, which is traditionally made from canned pineapple, apple jelly and horseradish.MORE+LESS-
(4-lb size) fresh pineapple, peeled, cut in half lengthwise
medium Gala or Fuji apple, cored and quartered
tablespoon vegetable oil
tablespoon Dijon mustard
tablespoon prepared horseradish
lb pork tenderloin, trimmed
tablespoon vegetable oil
teaspoon ground black pepper
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Milk and butter called for on potato mix pouch
oz cream cheese (from 8-oz package)
tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Heat gas or charcoal grill. Cut halved pineapple in half lengthwise to make 2 triangular wedges. Cut away any remaining core. Rub pineapple and apple with the 1 tablespoon vegetable oil. Place on grill over medium heat. Cover grill; cook 4 to 7 minutes on each side or until grill marks form and fruit turns easily. Transfer to cutting board; let stand 10 to 15 minutes or until cool enough to handle. Chop fruit, and set aside.
In small bowl, mix honey, mustard and horseradish; set aside. Rub pork with 1 tablespoon vegetable oil, the salt and pepper. Place pork on grill over medium heat. Cover grill; cook 15 minutes. Turn; generously brush with honey mustard mixture, and grill 8 to 13 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F. Transfer to cutting board; cover with foil and let stand 5 minutes. Thinly slice.
Meanwhile, make mashed potatoes in microwave as directed on pouch. Stir in cream cheese until combined. Top with parsley.
Serve pork with fruit and mashed potatoes.
- Traditional southern Jezebel sauce is an interesting combination of jarred pineapple preserves, apple jelly, horseradish, ground mustard and black pepper. Our version uses fresh pineapple and apple, plus Dijon, horseradish and pepper for a fun twist on the classic.
- Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 1 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.