Grilled Pork Tenderloin With Molasses Sauce
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
2 tenderloins
- Serves:
- 6
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 fresh ground pepper
- 2 pork tenderloin (3/4 pound)
- 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 sprig
directions
- 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 at least 8 hours, turning occasionally.
- Remove tenderlins from marinade, discarding marinade.
- Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.
- Saute onion and garlic in 1 T. 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 throu a wire-mesh strainer, discarding onion and garlic; return to pan.
- Stir together cornstarch and water. Stir into wine mixture.
- Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
- Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.
- Enjoy.
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RECIPE SUBMITTED BY
CIndytc
United States