Grilled Pork Tenderloin With Molasses Sauce

By Meisje

Ingredients

• 1/2 C molasses
• 2 tsp. dried rosemary, crumbled
• 2 Tbl. Dijon mustard
• 1 Tbl. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 pork tenderloins
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 Tbl. olive oil
• 1 C dry white wine
• 1 C chicken broth
• 1 tsp. cornstarch
• 1 Tbl. water
• 1/2 tsp. salt

Preparation

Step 1

Stir together first 6 ingredients; remove half of mixture and chill. Place tenderloins in a shallow dish or heavy-duty top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal and chill 8 hours, turning occasionally. Remove tenderloins from marinade, discarding marinade. Grill tenderloins, covered with grill lid, over medium hea,t about 25 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Turn occasionally. Saute onion and garlic in 1 Tbl. hot oil in a saucepan under tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by 3/4. Stir in remaining molasses mixture and simmer 5 minutes. Pour through a wire mesh strainer, discarding onion and garlic; return to pan. Stir together cornstarch and water. Stir into wine mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in 1/2 tsp. salt. Serve with sliced pork.