***This recipe was found in Taste of Home magazine, submitted by Sharisse Dunn of Rocky Point, NC***
Prep: 10 minutes + marinating (over-night)
Grill: 25 minutes
Yield: 4 servings
1/4 C molasses
2 T. spicy brown mustard
1 T. cider vinegar
1 pork tenderloin (1 lb.)
In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat. Refrigerate overnight (or for 8 hours).
Prepare grill for indirect heat. Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160*, turning occasionally. Let stand for 5 minutes before slicing.
Not sure if you know this, but it's really cold in the state I live in this time of year. That doesn't usually stop us from grilling, but a snowstorm sure does! So, I ended up cooking this under the broiler in my oven, turning it frequently, and it turned out really well. It was a great and easy marinade. My family loves pork tenderloin so I'm always up for new ways to prepare it! :)
Family Chef's Grade: B+
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