I have made this for 3 special occasions now it is so good and everyone loves it.
Fresh ginger in the marinade really came through in flavor of the pork. The red wine sauce is a must!
Oh my! This is SO delicious! Made it for Christmas Eve and it was definitely the favorite part of the meal. I had to use a bit larger tenderloins (1.25lbs each) since I couldn't find any smaller but there is plenty of marinade. Probably would be fine to go even bigger. This recipe does not disappoint and it will definitely be made again in our house!
The red wine sauce is a definite must. We drizzled it over bread when we ran out of pork! The pork needs the full 8 hours of marinate time and then the flavor is great. Have made it twice, even for picky eaters.
Best pork tenderloin ever!!. I made it for Christmas Eve dinner and everybody wanted the recipe!! I actually marinated it over night ~ 1 side overnight and the other side the next day. Super easy to cook too. I didn't use the grill, just a pan to sear then baked it. I used the reserved marinade in the pan to bake. I did bake it for 5 minutes longer than called for just because I'm particular about my pork being cooked. I didn't use the red wine sauce, just poured the extra marinade in the bottom of my serving dish. JUST FANTASTIC!! Will make over and over again!
Made it for Easter, and the kids loved it. Even my exceedingly picky four-year-old daughter. Served it with au gratin potatoes and sauteed kale. I will definitely make this again.
Incredibly delicious and tender! I let the pork marinate overnight then seared it on the stove and baked it for about 40 minutes at 350 degrees. Served this for my dad's 70th birthday dinner with the red wine sauce. Also included baked cheese grits, broccoli with lemon crumbs and the baked turnips, sweet potatoes and apple casserole from this site.
I made both the pork and red wine sauce for my family for Christmas and it was outstanding! Everyone loved it, even my sister who usually doesn't like meat. I doubled the amount of tenderloin, but found that I didn't need to double the marinade. Completed the meal with garlic mashed potatoes and roasted winter root vegetables.
The pork was delicious and the red wine sauce went well with it. The only problem was a little too much char on the outside of the pork due to the sugar from the molasses burning on the grill. Very juicy and tender. I served this for Christmas dinner with the creamy leek mashed potatoes.
Cooked this for Christmas and it was a big hit. Let the meet marinate over night. We grilled it since it was a warm holiday in the Northeast this year. It took about an extra ten minutes to cook even though the therometer was reading 160. The meat was good without the sauce but ten times beter with the sauce!
How fabulous. I made this for a Christmas luncheon and doubled the recipe. I did marinade overnight in the fridge. The molasses marinade is what makes this recipe (along with the red wine sauce.) I had black-strap molasses in my pantry and since the recipe did not state what kind to use, I went ahead with what I had. I had 12 ladies at the luncheon and everyone wanted the recipe. I will add that I was not able to grille, but followed the directions for searing and then baking the meat. So tender, tasty and fit for company. I served this with mashed sweet potatoes w dried cranberries, the Brussel sprouts with pecans recipe from this site and a wonderful spinach, pear & blue cheese salad. For dessert I served Pumpkin Trifle. This pork recipe is a keeper.