Molasses Pork Tenderloin With Red Wine Sauce

1. 1

   Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.

2. 2

   Remove tenderloins from marinade, discarding marinade.

3. 3

   Grill tenderloins, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 20 minutes or until a meat thermometer inserted into thickest portion registers 160u00b0, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.

4. 4

   Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375u00b0 for 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

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