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Marinated Pork Tenderloin with Jezebel Sauce

1/4 cup soy sauce
1/4 cup dry Sherry
1 tablespoon dry mustard
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon sesame oil
8 drops hot sauce
2 garlic cloves, minced
Two 12-ounce pork tenderloins
1/2 cup apple cider vinegar
3 dozen party rolls

Jezebel Sauce:
1 cup apple jelly
1 cup pineapple-orange marmalade or pineapple preserves
One 6-ounce jar prepared mustard
One 5-ounce jar prepared horseradish
1/4 teaspoon pepper

Combine soy sauce, sherry, dry mustard, olive oil, ginger, sesame oil, hot sauce and garlic cloves in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours, turning tenderloins occasionally. Remove tenderloins from marinade, reserving 1/2 cup marinade; combine reserved marinade and apple cider vinegar. Cook tenderloins, covered with grill lid, over medium-hot coals (350 to 400 degrees F.) about 20 minutes or until a meat thermometer inserted into thickest portion registers 140 degrees F., turning occasionally and basting with marinade mixture during first 15 minutes of cooking time. Remove from heat; slice and serve warm or chilled with party rolls and Jezebel Sauce.

Yield: 10 to 12 appetizer servings.