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Grilled Pork Tenderloin With Molasses Sauce

Grilled Pork Tenderloin With Molasses Sauce

Southern Living SEPTEMBER 1997

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 9.4g
  • Cholesterol: 51mg
  • Sodium: 431mg
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