Crusty Pork Tenderloin with Jezebel Sauce
MAKES 4 TO 6 SERVINGS
2 pork tenderloins (10 to 12 ounces each) Olive oil Crusty Barbecue Rub: ½ cup dark brown sugar ½ tablespoon coarse ground pepper 1 tbsp kosher salt 1 tbsp granulated/white sugar ½ tbsp smoked paprika or Hungarian paprika Crushed Pineapple Jezebel Sauce: ¼ cup puréed or crushed canned pineapple 1 jar (16 to 18 ounces) tart apple jelly ¼ cup white horseradish (not horseradish cream) 1½ tbsp dry mustard 1 teaspoon coarsely ground black pepper
Start to finish: 20 minutes 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 to 2 tablespoons of the Crusty Rub. Place directly on the cooking grates over direct heat to sear. Grill two to three minutes per side.
Once seared, move to the centre of the cooking grate and cook for 12 to 15 minutes, turning once halfway through cooking time to ensure even cooking.
Remove the tenderloins from the grill, allow them to rest for three to five minutes, then slice on the diagonal into ½-inch slices and serve with Jezebel Sauce.
Per serving: 257 calories (63 from fat); 7 grams fat (2 g saturated; 0 g trans fats); 101 milligrams cholesterol; 691 mg sodium; 14 g carbohydrate; 0 g fibre; 13 g sugar; 33 g protein.