Pork Tenderloin With Molasses Mustard Sauce

1. 1

   Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.

2. 2

   Place pork in sip top bag and pour marinade over.

3. 3

   Refrigerate for 4 hours (can be made the morning of and marinaded longer).

4. 4

   Cook: Preheat oven to 400u00b0F.

5. 5

   Drain the marinade into a small saucepan, set aside.

6. 6

   Heat the oil in a large heavy skillet over medium high heat.

7. 7

   Lightly brown the tenderloin on all sides, about 5 minutes total.

8. 8

   Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140u00b0F.

9. 9

   Remove from oven and place a loose foil tent over the meat.

10. 10

    Let rest 5 minutes.

11. 11

    In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.

12. 12

    Bring to a boil and reduce to a thick sauce consistency, about 1 minute.

13. 13

    Serve pork thinly sliced with sauce drizzled over top.

* Per serving · 4 servings · Values may vary.