Crusty Pork Tenderloin With Jezebel Sauce

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 centre 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.

AP PHOTO Cristy pork tenderloin, made with a barbecue rub of dark brown sugar, salt, pepper and paprika from a recipe by Elizabeth Karmel.