Grilled Pork Tenderloin With Molasses Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Stir together first 6 ingredients; remove half of mixture, and chill.
2. 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.
3. Remove tenderloins from marinade, discarding marinade.
4. 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.
5. 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.
6. Stir together cornstarch and water. Stir into wine mixture.
7. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
8. Stir in 1/2 teaspoon salt. Serve with sliced tenderloin. Garnish, if desired.
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