Molasses Pork Tenderloin with Red Wine Sauce

Southern Living
Molasses Pork Tenderloin with Red Wine SauceRecipe
Try this Molasses Pork Tenderloin for an impressive dish for entertaining. You can leave off the red wine sauce for the kids.
Makes 6 to 8 servings

Ingredients

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1 cup reduced-sodium soy sauce
1 1/4 cups molasses
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger
2 large garlic cloves, minced
3 (3/4-pound) pork tenderloins

Preparation

Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.

Remove tenderloins from marinade, discarding marinade.

Grill tenderloins, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.

Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375° for 15 to 20 minutes.

Created date

November 2002