I really like pork tenderloin, but have not been too adventurous with this protein. However, my parents mentioned they really enjoy grilling their pork tenderloin. So, this weekend, I had hubby grill us up some pork – after a conversation with my dad, the grill master. The pork was tender and juice. This was a win. Of course the only fail here was I forgot to take a picture of our dinner. Sorry. What was I thinking?
Marinade for pork tenderloin:
1/4 cup molasses
2 Tbsp. spicy brown mustard
1 Tbsp. cider vinegar
1 pork tenderloin (1 lb.)
Use a large resealable plastic bag. Combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
To cook: Prepare grill. Drain and discard marinade. Now grill per your preference. Here is one method – grill the pork, covered, over indirect medium- hot heat for 25 – 30 minutes or until a meat thermometer reads 160 degrees, turning occasionally. Let stand for 5 minutes before slicing.
I served this meal with steamed broccoli (a favorite of my 3 yo), and mashed red potatoes.
I found this recipe in the August/September 2010 issue of the Taste of Home Simple & Delicious magazine. This magazine has been wonderful and provided me with several really GREAT new dinner ideas.