Molasses Pork Tenderloin with Red Wine Sauce

Photo by Candy H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 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)

  • 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. Serve with Red Wine Sauce, if desired. Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375° for 15 to 20 minutes. Red Wine Sauce: Sauté 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 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.

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