Pork Tenderloin with Mustard-Molasses Glaze
- Yield: 8 servings
- Prep: 5 mins
- Cook: 20 mins
Ingredients
- Glaze:
- 3tablespoons yellow mustard
- 1tablespoon molasses
- 1tablespoon apple cider vinegar
- 1teaspoon olive oil
- 1teaspoon Worcestershire sauce
- 1/4teaspoon kosher salt
- 2drops Tabasco sauce
- Pork:
- 2-- center-cut pork tenderloins (3 pounds total)
- 1tablespoon Olive oil
- 1/2teaspoon kosher salt
Instructions
- To prepare glaze, combine all ingredients in a small bowl and whisk well. You can use this glaze warm or cool. It will keep, tightly covered in a glass jar, up to 2 days in the refrigerator.
- Prepare the grill.
- To prepare pork, pat meat dry with paper towels. Lightly coat with olive oil and sprinkle with salt. Place pork on the grill grate over direct heat. Grill 5 minutes, turning occasionally. Move to indirect heat and cook 5 more minutes.
- Brush meat generously with glaze. Cook 5 minutes. Brush again with glaze and cook 5 minutes, or until internal temperature is 145F. Total cooking time is 20 to 25 minutes.
- Remove from grill, and let rest 5 to 10 minutes before carving.
Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009)
Nutritional Info *per serving
- Calories 280
- Glycemic Load 0
- Fat 13g
- Saturated Fat 4g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 115mg
- Sodium 330mg
- Potassium 600mg
- Carbohydrate 3g
- Fiber 0g
- Sugars 2g
- Protein 37g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 2%
- Calcium 2%
- Iron 10%