Pork Tenderloin:

Trim tenderloins of any excess fat or silver skin. Place in a large zip-top bag and set aside. 

Combine minced garlic, mustard, and ginger in a bowl and mix into a paste. Slowly add oil, whisking vigorously. Add soy sauce and sherry; whisk until blended. 

Pour enough marinade over trimmed tenderloins to cover, squeeze out air, and seal; reserve remaining marinade for basting. Pour marinade over trimmed tenderloins, squeeze out air, and seal. Chill at least 4 hours or up to 3 days. 

Prepare grill to medium-high heat or turn broiler on high and place oven rack to second-highest position. 

Grill or broil tenderloins for 8 to 10 minutes on each side and cook until a thermometer inserted into the exact center registers at least 150ºF, while basting with leftover marinade. Remove from heat and place tenderloins on a cutting board and cover loosely with foil; allow to rest 10 minutes. Slice thinly against the grain. Serve with warmed Jezebel Sauce.

Jezebel Sauce:

Combine ingredients in a saucepan. Place over medium-low heat. Whisk constantly just until jellies have melted and sauce is smooth. Remove from heat. Cover tightly and chill at least 8 hours or up to 4 months; you’ll find many uses for leftovers.