2 pork tenderloins (10 to 12 ounces each)
Crusty Barbecue Rub:
½ cup dark brown sugar
½ tablespoon coarse ground pepper
1 tablespoon kosher salt
1 tablespoon granulated/white sugar
½ tablespoon smoked paprika or Hungarian paprika
1 jar (16 to 18 oz) pineapple preserves
1 jar (16 to 18 oz) tart apricot jam or jelly
½ cup white horseradish (not horseradish cream)
3 tablespoons Coleman’s dry mustard
2 teaspoons coarsely ground black pepper
Grilling Method: Combo/Medium Heat
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 with a fork or in a food processor. The fork results in a chunkier sauce, the food processor in a smoother sauce. The sauce tastes the same, it is just a textural difference. Cover and chill. Store any extra in Mason jars or an airtight container in the refrigerator.
Coat tenderloins lightly with oil. Sprinkle each with about 1 tablespoon 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 about 5 minutes, then slice on the diagonal into ½ inch slices and serve with Jezebel Sauce.