Grilled Pork Tenderloin With Molasses Sauce

Name: Grilled Pork Tenderloin With Molasses Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 1 teaspoon cornstarch; 2 Tbsps Dijon mustard; 237 milliliters dry white wine; 2 Tbsps chopped fresh rosemary; 2 garlic cloves, chopped; 118 milliliters molasses; 1 Tbsp olive oil; 1 small onion, chopped; 1 teaspoons freshly ground pepper; 680 grams pork tenderloins; 1 sprig Garnish: fresh rosemary; 1 teaspoons salt; 1 Tbsp water

Grilled Pork Tenderloin With Molasses Sauce is a gluten free and dairy free recipe with 6 servings. This main course has 308 calories, 24g of protein, and 9g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up pepper, molasses, dijon mustard, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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 8 hours, turning occasionally.

Ingredients you will need

Molasses

Equipment you will use

Ziploc Bags

Remove tenderloins from marinade, discarding marinade.

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Marinade

Grill tenderloins, covered with grill lid, over medium heat (300 to 35

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Grill

about 25 minutes or until a meat thermometer inserted into thickest portion registers 160, turning occasionally.

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Meat

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Kitchen Thermometer

Saut onion and garlic in 1 tablespoon hot oil in a saucepan until tender.

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Garlic

Onion

Cooking Oil

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Sauce Pan

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.

Ingredients you will need

Molasses

Broth

Wine

Pour through a wire-mesh strainer, discarding onion and garlic; return to pan.

Ingredients you will need

Garlic

Onion

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Sieve

Frying Pan

Stir together cornstarch and water. Stir into wine mixture.

Ingredients you will need

Corn Starch

Water

Wine

Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.

Stir in 1/2 teaspoon salt.

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Salt

Serve with sliced tenderloin.

Garnish, if desired.

Equipment

Ingredients

Servings:

237milliliters

chicken broth 1teaspoon

cornstarch 2Tbsps

Dijon mustard 237milliliters

dry white wine 2Tbsps

chopped fresh rosemary 2

garlic cloves, chopped 118milliliters

molasses 1Tbsp

olive oil 1small

onion, chopped 1teaspoons

freshly ground pepper 680grams

pork tenderloins 1sprig

Garnish: fresh rosemary 1teaspoons

salt 1Tbsp

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Belasco de Baquedano Swinto Old Vine Malbec with a 5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.