Pork Tenderloin with Mustard-Molasses Glaze

Recipe by Our Cookbook Collection

High Cotton Food Styling & Photography

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

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)