Grilled Pork Tenderloin with Molasses and Mustard
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  • 1 3/4 pound McGinnis Sisters pork tenderloin
  • 1/4 cup light molasses
  • 3 tablespoons apple cider vinegar, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coarse-grained mustard
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 grill for medium-high heat. Drain marinade into heavy, small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted in the center registers 155 degrees F., turning occasionally with tongs about 20 minutes. Transfer pork to serving platter; let rest for 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.

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