Molasses Pork Tenderloin
- Yield: 4 to 6 servings
- 1/4cup molasses
- 2tablespoons stone-ground Dijon or Creole mustard
- 1tablespoon cider vinegar
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- Combine the molasses, Dijon mustard and vinegar in a bowl and mix well. Brush over the tenderloins on a plate. Chill, covered, for 8 hours. Grill the tenderloins, covered, over medium-hot coals for 10 minutes per side or to 160F on a meat thermometer inserted in the thickest portion of the tenderloins.
Recipe reprinted with permission from the Junior League of Lake Charles Marshes to Mansions (Junior League of Lake Charles, Louisiana, 2007)