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Bon Appétit

Grilled Pork Tenderloin with Molasses and Mustard

By Jan Esterly

4.4

(104)

Image may contain Food and Pork
Photo by Chelsea Kyle

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."

Recipe information

  • Total Time

    4 1/2 hours (includes marinating time)

  • Yield

    Makes 2 servings

Ingredients

1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 3/4-pound pork tenderloin

Preparation

  1. Step 1

    Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.

    Step 2

    Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.

    Step 3

    Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.

    Step 4

    Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

TagsMolassesPork TenderloinPorkMeatMainDinnerGluten FreeDairy Free5 Ingredients or FewerEasyGrillingBon Appétit

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