Grilled Pork Tenderloin With Molasses Sauce

17 ingredients
9 steps

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

  1. 1
    Stir together first 6 ingredients; remove half of mixture, and chill.
  2. 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 at least 8 hours, turning occasionally.
  3. 3
    Remove tenderlins from marinade, discarding marinade.
  4. 4
    Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.
  5. 5
    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.
  6. 6
    Stir together cornstarch and water. Stir into wine mixture.
  7. 7
    Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
  8. 8
    Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.
  9. 9
    Enjoy.

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