Grilling pork tenderloin gives it a nice crusty outer layer and leaves the inside moist and succulent. This marinade introduces great flavoring with fall accents and is transformed into a flavorful glaze by simply reducing it for a few minutes. Add some rice and a vegetable side and it transforms into a company-worthy meal in no time at all.
POMEGRANATE MOLASSES and MUSTARD GRILLED PORK TENDERLOIN
1/4 c molasses
2 T pomegranate molasses
2 T apple cider vinegar
2 T Dijon mustard
2 T grainy mustard
3 cloves of garlic, crushed
fresh ground pepper
1 1/2 to 2 lbs of pork tenderloin
Method: Dry your tenderloin with paper towels and pepper liberally with freshly ground pepper. Whisk together the molasses, mustards, vinegar, garlic to create the marinade. Using a zip lock gallon bag or a marinading dish, cover the tenderloin with the marinade and set in your refrigerator for 2 to 4 hours, turning once. Remove pork from the marinade and transfer the marinade to a small saucepan.
Preheat your grill. Start grilling the tenderloin on high heat to sear the outside of the meat. Reduce the heat, and grill covered for about 20 minutes, turning occasionally until pork is cooked through. Remove from the grill and tent in foil for 5-10 minutes. Cut on the diagonal, across the grain, into 1/2 inch thick slices.
Bring the marinade to a boil then lower the heat and reduce the marinade until is is thick enough to coat the back of a spoon.
Pour over the sliced pork and serve extra on the side. We served our pork with a side of Uncle Ben’s brown, red and black rice medley to which I added pomegranate seeds and fresh chives and a side of sautéed baby kale. A delicious and simple fall meal ready in 30 minutes.