Grilled Pork Tenderloin with Molasses and Mustard
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 2 tablespoons dijon mustard
- Carbohydrate 33 g(11%)
- Cholesterol 258 mg(86%)
- Fat 15 g(23%)
- Fiber 1 g(5%)
- Protein 83 g(166%)
- Saturated Fat 5 g(24%)
- Sodium 554 mg(23%)
- Calories 621
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 145°F, 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.
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 145°F, 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.
