Pork Tenderloin with Mustard-Molasses Glaze

High Cotton Food Styling & Photography
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 20 mins


3tablespoons yellow mustard
1tablespoon molasses
1tablespoon apple cider vinegar
1teaspoon olive oil
1teaspoon Worcestershire sauce
1/4teaspoon kosher salt
2drops Tabasco sauce
2-- center-cut pork tenderloins (3 pounds total)
1tablespoon Olive oil
1/2teaspoon kosher salt


  1. 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. 
  2. Prepare the grill. 
  3. 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. 
  4. 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. 
  5. 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%