Grilled Pork Tenderloin with Molasses Sauce
Last weekend I went grocery shopping. Nothing new there, I do that every week. This week, however I simply got carried away and spent way too much money. On the bright side, my chest freezer is now over half-full but there is still room for a turkey later on.
One of the items on sale was pork tenderloin and since I hadn't had one in quite some time I picked up a package. I remembered I had this recipe which I found way, way back when I was in my first marriage and had not, to the best of my recollection, made this dish in at least 15 years maybe longer. So using the old, No Time Like The Present phrase I decided to make this.
You start out by making a molasses sauce/marinade for the pork. It takes a lot of stirring or all the rosemary floats to the top. I love molasses.
Next you take your pork tenderloin and wipe it with paper towels. Since my one tenderloin was almost as heavy as the two smaller ones called for in the recipe I made the full amount of sauce.
Place the pork in a Ziploc bag, add half of the molasses sauce/marinade. Squeeze out all the air and seal. Place it in the fridge and let it go for at least 8 hours, turning occasionally.
When the 8 hours are almost up work on the sauce. Chop up your onion and garlic then suate them until tender.
Add white wine and chicken broth and cook until reduced by 3/4s.
Stir in the remaining half of the molasses mixture and simmer for 5 minutes.
As is customary in my home, Kele is never far away from her mother. Always making sure I'm okay. Love the K-Bug.
Once the sauce has finished cooking strain all the solids out of it and return it to the pan where it will be thickened later. I got to this point earlier in the day so that getting the meal on the table would take less time.
When you're ready to cook you'll remove the tenderloin from the marinade and discard the marinade. Grill the pork over medium heat until done. The recipe says 25 minutes but my pork got over cooked. You need to watch it carefully because the sweet molasses will char and burn easily, hence all the black spots on my meat.
While the pork is on the grill heat the sauce up and thicken it with a cornstarch/water mix and pour it over the cooked, sliced meat.
Grilled Pork Tenderloin With Molasses Sauce
1/2 cup molasses
2 tblsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 tblsp rosemary
1 tblsp olive oil
2 pork tenderloins (3/4 lb each)
2 cloves garlic, chopped (I used 4 cloves)
1 small onion, chopped
1 tblsp olive oil.
1 cup dry white wine
1 cup chicken broth (I used reduced sodium)
1 tsp cornstarch dissolved in 1 tblsp water
Stir together the first 6 ingredients. Remove half the mixture and chill. Place the pork in a Ziploc bag and pour the remaining molasses mixture over it. Squeeze out all the air, seal and refrigerate for 8 hours turning occasionally.
When you're ready to finish the sauce - saute the onion and garlic in the olive oil until tender. Add the wine and chicken broth and cook over med-high heat, stirring occasionally, until reduced by 3/4s. Stir in the remaining molasses mixture and simmer for 5 minutes. Strain the sauce and discard all the solids. You can set it aside at this point until the pork is on the grill.
Preheat the grill to medium heat, Remove the pork from the marinade and discard the marinade. Grill the pork until done, turning occasionally.
When the pork is close to done, bring the sauce on the stove to a boil and add in the cornstarch mixture, reduce heat to medium and cook, stirring constantly until thickened, about 1 minute.
Let the cooked pork stand for a couple of minutes before slicing. Pour the molasses sauce over the pork and enjoy.
One of the items on sale was pork tenderloin and since I hadn't had one in quite some time I picked up a package. I remembered I had this recipe which I found way, way back when I was in my first marriage and had not, to the best of my recollection, made this dish in at least 15 years maybe longer. So using the old, No Time Like The Present phrase I decided to make this.
You start out by making a molasses sauce/marinade for the pork. It takes a lot of stirring or all the rosemary floats to the top. I love molasses.
Next you take your pork tenderloin and wipe it with paper towels. Since my one tenderloin was almost as heavy as the two smaller ones called for in the recipe I made the full amount of sauce.
Place the pork in a Ziploc bag, add half of the molasses sauce/marinade. Squeeze out all the air and seal. Place it in the fridge and let it go for at least 8 hours, turning occasionally.
When the 8 hours are almost up work on the sauce. Chop up your onion and garlic then suate them until tender.
Add white wine and chicken broth and cook until reduced by 3/4s.
Stir in the remaining half of the molasses mixture and simmer for 5 minutes.
As is customary in my home, Kele is never far away from her mother. Always making sure I'm okay. Love the K-Bug.
Once the sauce has finished cooking strain all the solids out of it and return it to the pan where it will be thickened later. I got to this point earlier in the day so that getting the meal on the table would take less time.
When you're ready to cook you'll remove the tenderloin from the marinade and discard the marinade. Grill the pork over medium heat until done. The recipe says 25 minutes but my pork got over cooked. You need to watch it carefully because the sweet molasses will char and burn easily, hence all the black spots on my meat.
While the pork is on the grill heat the sauce up and thicken it with a cornstarch/water mix and pour it over the cooked, sliced meat.
Grilled Pork Tenderloin With Molasses Sauce
1/2 cup molasses
2 tblsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 tblsp rosemary
1 tblsp olive oil
2 pork tenderloins (3/4 lb each)
2 cloves garlic, chopped (I used 4 cloves)
1 small onion, chopped
1 tblsp olive oil.
1 cup dry white wine
1 cup chicken broth (I used reduced sodium)
1 tsp cornstarch dissolved in 1 tblsp water
Stir together the first 6 ingredients. Remove half the mixture and chill. Place the pork in a Ziploc bag and pour the remaining molasses mixture over it. Squeeze out all the air, seal and refrigerate for 8 hours turning occasionally.
When you're ready to finish the sauce - saute the onion and garlic in the olive oil until tender. Add the wine and chicken broth and cook over med-high heat, stirring occasionally, until reduced by 3/4s. Stir in the remaining molasses mixture and simmer for 5 minutes. Strain the sauce and discard all the solids. You can set it aside at this point until the pork is on the grill.
Preheat the grill to medium heat, Remove the pork from the marinade and discard the marinade. Grill the pork until done, turning occasionally.
When the pork is close to done, bring the sauce on the stove to a boil and add in the cornstarch mixture, reduce heat to medium and cook, stirring constantly until thickened, about 1 minute.
Let the cooked pork stand for a couple of minutes before slicing. Pour the molasses sauce over the pork and enjoy.
YUM!
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