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Molasses Pork Tenderloin with Red Wine Sauce


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Rate this recipe 4.5/5 (14 Votes)


  • 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


Adapted from


Step 1

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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