MOLASSES-GLAZED PORK TENDERLOIN
This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.
Provided by TURBO01
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
GRILLED PORK TENDERLOIN WITH MUSTARD SAUCE
Grilled Pork Tenderloin is an easy flavorful dinner. Marinated in a honey mustard sauce and then grilled to perfection. An easy family dinner!
Provided by Deseree
Categories Main Dishes
Time 2h25m
Number Of Ingredients 9
Steps:
- Place pork in a shallow dish (or resealable plastic bag)
- Whisk together remaining ingredients until emulsified.
- Reserve 1/4 of the marinade to serve with cooked pork.
- Pour remaining marinade over the pork. Turn to coat. Cover and refrigerate for at least 2 hours.
- When ready to cook, preheat grill to medium.
- Cook pork 8 - 10 minutes on each side or until a meat thermometer inserted reaches 145 degrees.
- Remove pork from grill and allow to rest 5 - 10 minutes.
- Slice, drizzle with reserved marinade and serve.
Nutrition Facts : Calories 396 kcal, Carbohydrate 7.3 g, Protein 40 g, Fat 22.8 g, SaturatedFat 4.2 g, Cholesterol 110 mg, Sodium 802 mg, Fiber 0.3 g, Sugar 6 g, ServingSize 1 serving
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- 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 barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 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.
GRILLED PORK TENDERLOIN WITH MOLASSES SAUCE
I cut this out of a magazine years ago....I have made it several times and tired of looking for it in my scrap book of recipes...Putting it here to find easily...hope you give it a try.
Provided by CIndytc
Categories Pork
Time 50m
Yield 2 tenderloins, 6 serving(s)
Number Of Ingredients 16
Steps:
- Stir together first 6 ingredients; remove half of mixture, and chill.
- Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill at least 8 hours, turning occasionally.
- Remove tenderlins from marinade, discarding marinade.
- Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.
- Saute onion and garlic in 1 T. hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour throu a wire-mesh strainer, discarding onion and garlic; return to pan.
- Stir together cornstarch and water. Stir into wine mixture.
- Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
- Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.
- Enjoy.
Nutrition Facts : Calories 172.7, Fat 5, SaturatedFat 0.7, Sodium 584, Carbohydrate 24.7, Fiber 0.5, Sugar 16.7, Protein 1.2
PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE
This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.
Provided by Chandra M
Categories Pork
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
- Place pork in sip top bag and pour marinade over.
- Refrigerate for 4 hours (can be made the morning of and marinaded longer).
- Cook: Preheat oven to 400°F.
- Drain the marinade into a small saucepan, set aside.
- Heat the oil in a large heavy skillet over medium high heat.
- Lightly brown the tenderloin on all sides, about 5 minutes total.
- Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
- Remove from oven and place a loose foil tent over the meat.
- Let rest 5 minutes.
- In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
- Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
- Serve pork thinly sliced with sauce drizzled over top.
Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5
PORK TENDERLOIN WITH RUM-MOLASSES GLAZE AND GRILLED PINEAPPLE-JALAPENO SAUCE
Steps:
- For Grilled Pineapple-Jalapeno Sauce:
- Heat grill to high.
- Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- For Rum-Molasses Glaze:
- Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
- Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
- For Tenderloin:
- Heat grill to high.
- Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.
GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE
Categories Ginger Quick & Easy Backyard BBQ Vinegar Pork Tenderloin Hot Pepper Spring Summer Grill Molasses Gourmet
Number Of Ingredients 14
Steps:
- Make barbecue sauce:
- Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.
- Prepare and grill pork kebabs:
- Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)
- Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
- Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.
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- 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.
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5/5 Total Time 4 hrsServings 10Published 2019-12-17
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- Strain the balsamic sauce. Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool.
- Place the pork roasts on a large rimmed baking sheet and season generously with salt. Coat the roasts with the glaze and let stand for 30 minutes, brushing occasionally (the glaze will slide off the meat).
- Preheat the oven to 300°. Set a rack in a large roasting pan. Transfer the roasts to the rack, allowing the glaze to drip back onto the sheet. Top the roasts with the remaining 4 sprigs of thyme and the garlic and rosemary; season with salt.
- Transfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes. Carve the roasts into chops and arrange on a platter.
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- Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.
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