Grilled Pork Tenderloin With Molasses Sauce

Recipe from

Southern Living

Nutritional Information

Calories 208
Fat 9.4 g
Cholesterol 51 mg
Sodium 431 mg


1/2 cup molasses
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 (3/4-pound) pork tenderloins
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 cup dry white wine
1 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon salt
Garnish: fresh rosemary sprigs


Stir together first 6 ingredients; remove half of mixture, and chill.

Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.

Remove tenderloins from marinade, discarding marinade.

Grill tenderloins, covered with grill lid, over medium heat (300° to 350°) about 25 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally.

Sauté onion and garlic in 1 tablespoon hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour through a wire-mesh strainer, discarding onion and garlic; return to pan.

Stir together cornstarch and water. Stir into wine mixture.

Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.

Stir in 1/2 teaspoon salt. Serve with sliced tenderloin. Garnish, if desired.

September 1997
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