Grilled Pork Tenderloin With Molasses Sauce Recipes

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• Stir together first 6 ingredients; remove half of mixture, and chill.
• Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill at least 8 hours, turning occasionally.
• Remove tenderlins from marinade, discarding marinade.
• Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.
• Saute onion and garlic in 1 T. hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour throu a wire-mesh strainer, discarding onion and garlic; return to pan.
• Stir together cornstarch and water. Stir into wine mixture.
• Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
• Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.
• Enjoy.

Steps:

• Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
• Place pork in sip top bag and pour marinade over.
• Refrigerate for 4 hours (can be made the morning of and marinaded longer).
• Cook: Preheat oven to 400°F.
• Drain the marinade into a small saucepan, set aside.
• Heat the oil in a large heavy skillet over medium high heat.
• Lightly brown the tenderloin on all sides, about 5 minutes total.
• Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
• Remove from oven and place a loose foil tent over the meat.
• Let rest 5 minutes.
• In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
• Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
• Serve pork thinly sliced with sauce drizzled over top.

Steps:

• For Grilled Pineapple-Jalapeno Sauce:
• Heat grill to high.
• Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For Rum-Molasses Glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• For Tenderloin:
• Heat grill to high.
• Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.

Steps:

• Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Steps:

• In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.