Grilled Pork Tenderloin with Molasses and Mustard

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Grilled Pork Tenderloin with Molasses and Mustard might be a recipe you should try. For $2.11 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 36g of protein, 7g of fat, and a total of 351 calories. It will be a hit at your The Fourth Of July event. It works well as a main course. It is brought to you by Epicurious. Head to the store and pick up mustard, pork tenderloin, molasses, and a few other things to make it today. This recipe is liked by 27 foodies and cooks. From preparation to the plate, this recipe takes about 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is amazing. Similar recipes include Pan-Grilled Pork Tenderloin with Pomegranate Molasses, Grilled Pork Tenderloin With Coffee-molasses Barbecue Sauce, and Grilled Honey Mustard Pork Tenderloin.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 300 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 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. 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 145F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes. Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

 

Step by step:

1. Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend.

2. Place pork in heavy-duty resealable plastic bag.

3. Pour marinade over. Seal tightly and refrigerate 4 hours.

4. Prepare barbecue (medium-high heat).

5. Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145F, turning occasionally with tongs, about 20 minutes.

6. Transfer pork to serving platter; let rest 5 minutes.

7. Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.

8. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

Nutrition Information:

covered percent of daily need