Pork Tenderloin with Mustard-Molasses Glaze

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 20 mins

Grilled pork with a sweet, tangy glaze is a savory change of pace for a Memorial Day Grill-out.

High Cotton Food Styling & Photography


3 tablespoons yellow mustard
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
2 drops Tabasco sauce
2 -- center-cut pork tenderloins (3 pounds total)
1 tablespoon Olive oil
1/2 teaspoon kosher salt


  1. To prepare glaze, combine all ingredients in a small bowl and whisk well. You can use this glaze warm or cool. It will keep, tightly covered in a glass jar, up to 2 days in the refrigerator. 
  2. Prepare the grill. 
  3. To prepare pork, pat meat dry with paper towels. Lightly coat with olive oil and sprinkle with salt. Place pork on the grill grate over direct heat. Grill 5 minutes, turning occasionally. Move to indirect heat and cook 5 more minutes. 
  4. Brush meat generously with glaze. Cook 5 minutes. Brush again with glaze and cook 5 minutes, or until internal temperature is 145F. Total cooking time is 20 to 25 minutes. 
  5. Remove from grill, and let rest 5 to 10 minutes before carving.

Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009)



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