Molasses Pork Tenderloin with Red Wine Sauce

From Southern Living December 2002
Molasses Pork Tenderloin with Red Wine Sauce
Molasses Pork Tenderloin with Red Wine Sauce

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • For pork:

  • 1

    cup reduced-sodium soy sauce

  • 1 1/4

    cups molasses

  • 1/4

    cup fresh lemon juice

  • 1/4

    cup olive oil

  • 3

    tablespoons minced fresh ginger

  • 2

    large garlic cloves, minced

  • 3

    (3/4-pound) pork tenderloins

  • Red Wine Sauce (optional)

  • For Red Wine Sauce:

  • 1/2

    small sweet onion, minced

  • 2

    tablespoons butter

  • 1/2

    cup dry red wine

  • 1

    (14 1/2-ounce) can beef broth

  • 1/4

    cup water

  • 2

    tablespoons cornstarch

Directions

Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours. Remove tenderloins from marinade, discarding marinade. Grill tenderloins, covered with grill lid, over medium-high heat (350 to 400) 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning occasionally. Let stand 10 minutes before slicing. For the red wine sauce, saute onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes. Stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin. Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375 for 15 to 20 minutes.

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