Pork Tenderloin in Merlot and Molasses

By vail28

Ingredients

• TO FINISH:
• Rather than grilling,roast tenderloins at 425-degree for about 20 minutes, until the internal temp reaches 140 degrees. Reduced the marinade by about half over medium heat in saucepan for sauce.
• MARINADE
• 2/3 cup molasses
• 2 cups merlot
• 1/2 cup balsamic vinegar
• 4 large cloves garlic, sliced
• 3 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 2 or 3 pork tenderloins, or 1 boneless pork loin (2 to 21/2 pounds), well trimmed

Preparation

Step 1

In a large, self-sealing food-storage bag, combine the marinade ingredients and mix well. Place the pork in the bag, seal and turn to coat. Refrigerate for at least 3 hours (it can marinate overnight).
Prepare a medium fire in your grill. Remove the pork from the marinade and place on the grill over hot, glowing coals until cooked through, turning to cook it evenly, 20 to 25 minutes for the loin, 12 to 15 minutes for the tenderloins, or until a meat thermometer registers 140 degrees. Let the pork rest for 10 minutes before cutting it into thin slices. Serve warm at room temperature.