Servings: 4-6
Start to finish: 20 minutes
2 pork tenderloins (10 to 12 ounces each)
Olive oil
Crusty Barbecue Rub:
1/2 cup dark brown sugar
1/2 tablespoon coarse ground pepper
1 tablespoon kosher salt
1 tablespoon granulated/white sugar
1/2 tablespoon smoked paprika or Hungarian paprika
Crushed Pineapple Jezebel Sauce:
1/4 cup pureed or crushed canned pineapple
1 jar (16 to 18 ounces) tart apple jelly
1/4 cup white horseradish (not horseradish cream)
1 1/2 tablespoons dry mustard
1 teaspoon coarsely ground black pepper
Make rub and sauce before grilling.
For Rub: Mix all rub ingredients together until well combined. Store in an airtight container until ready to use.
For Sauce: Combine all ingredients. Cover and chill. Store any extra in an airtight container in the refrigerator.
Coat tenderloins lightly with oil. Sprinkle each with 1-2 tablespoons of the Crusty Rub. Place directly on the cooking grates over direct heat to sear. Grill 2-3 minutes per side.
Once seared, move to the center of the cooking grate and cook for 12-15 minutes, turning once halfway through cooking time to ensure even cooking.
Remove the tenderloins from the grill, allow them to rest for 3-5 minutes, then slice on the diagonal into 1/2-inch slices and serve with Jezebel Sauce.
Nutrition information per serving: 257 calories; 63 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 101 mg cholesterol; 691 mg sodium; 14 g carbohydrate; 0 g fiber; 13 g sugar; 33 g protein.
Elizabeth Karmel, Associated Press
