Grilled Pork Tenderloin with Molasses and Mustard |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
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.
3. Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
4. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
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