Pomegranate Molasses and Mustard Grilled Pork Tenderloin

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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

Ingredients:

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.

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24 thoughts on “Pomegranate Molasses and Mustard Grilled Pork Tenderloin

  1. Johanne – this one made my mouth water….I will be trying this for sure very soon! Pork tenderloin on the bbq is one of my favourite meats to grill.

    • We only discovered tenderloin on the grill a year ago and have been making up for lost time! If you don t have pomegranate molasses you can use all regular blackstrap. Been enjoying seeing all your masterpieces out of your kitchen Karen! You could be blogging too!

  2. Pingback: Meals with Mom | Fiesta Friday #34 | The Novice Gardener

  3. Hello and welcome to Fiesta Friday – I am one of the co-hosts and am delighted to see this on the table! Just a reminder to please edit your post to include a link to Angie’s FF post and also a line about the party, if you want to be considered for a feature next week. Take a look at my post for an example or more details. I do hope that you are able to mix and mingle with the other bloggers – they are a very friendly and welcoming bunch so do comment away on their posts and follow the blogs you like! Thanks for sharing this with us at Fiesta Friday!

  4. Pingback: 21 Fall Recipe Round-Up | French Gardener Dishes

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