BRENHAM BETTER RECIPES​

Grilled Pork Tenderloin With Jezebel Sauce

  • 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
  • 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

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.

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.

Arrange sliced pork on a serving platter and garnish with branches of fresh rosemary. Pour Brenham Better Jezebel Sauce into a small bowl and serve on the side.