Molasses, Pork Tenderloin Recipe

Name: Molasses, Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup molasses; 2 tbsp. chopped fresh rosemary; 2 tbsp. Dijon mustard; 1 tbsp. olive oil; 1/2 tsp. salt; 1/2 tsp. freshly ground pepper; 2 (3/4 pound) pork tenderloins; 1 small onion, chopped; 2 garlic cloves, chopped; 1 tbsp. olive oil; 1 cup dry white wine; 1 cup chicken broth; 1 tsp. cornstarch; 1 tbsp. water; 1/2 tsp. salt; Garnish: fresh rosemary sprigs; 1/2 tsp. salt

Servings: persons

1/2 cup molasses
2 tbsp. chopped fresh rosemary
2 tbsp. Dijon mustard
1 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 (3/4 pound) pork tenderloins
1 small onion, chopped
2 garlic cloves, chopped
1 tbsp. olive oil
1 cup dry white wine
1 cup chicken broth
1 tsp. cornstarch
1 tbsp. water
1/2 tsp. salt
Garnish: fresh rosemary sprigs
1/2 tsp. salt

1
Stir together first 6 ingredients; remove half of mixture, and chill.
2
Place tenderloins in a shallow dish or heavy-duty zip-top bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.
3
Remove tenderloins from marinade, discarding marinade.
4
Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, or until a meat thermometer inserted into thickest portion registers 160 degrees, turning occasionally.
5
Saute' onioon and garlic in 1 tablespoon hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour through a wire-mesh strainer, discarding onion and garlic; return to pan.
6
Stir together cornstarch and water. Stir into wine mixture.
7
Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
8
Stir in 1/2 tsp. salt. Serve with sliced tenderloin. Garnish, if desired.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup molasses, 2 tbsp. chopped fresh rosemary, 2 tbsp. Dijon mustard, 1 tbsp. olive oil, and more.

Yes, Molasses, Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Molasses, Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions