Grilled Pork Tenderloin With Molasses Sauce Recipes

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MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD



Grilled Pork Tenderloin with Molasses and Mustard image

This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.

Provided by Jan Esterly

Categories     Mustard     Pork     Backyard BBQ     Dinner     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Molasses     Bon Appétit     Pittsburgh     Pennsylvania     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 5

1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 3/4-pound pork tenderloin

Steps:

  • Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
  • Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
  • Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
  • Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

MARINATED GRILLED PORK TENDERLOIN



Marinated Grilled Pork Tenderloin image

This is a wonderful tenderloin that tastes best when marinated for 24 hours.

Provided by Donna Leigh

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 12

¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons brown sugar
4 teaspoons minced fresh ginger root
1 tablespoon ketchup
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 (12 ounce) pork tenderloins

Steps:

  • Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
  • Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 313 calories, Carbohydrate 28.1 g, Cholesterol 94.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 31.5 g, SaturatedFat 3 g, Sodium 1120.6 mg, Sugar 25.2 g

GRILLED PORK TENDERLOINS



Grilled Pork Tenderloins image

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

MOLASSES-GLAZED GRILLED PORK LOIN



Molasses-Glazed Grilled Pork Loin image

A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 twelve-ounce jar unsulphured molasses
1/4 cup grainy mustard
2 teaspoons dry mustard
Coarse salt and freshly ground pepper
2 boneless pork loin roasts (3 to 4 pounds each)

Steps:

  • Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
  • Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
  • Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
  • Transfer the pork to a serving platter, and let rest 10 minutes before carving.

GRILLED PORK TENDERLOIN WITH MOLASSES SAUCE



Grilled Pork Tenderloin With Molasses Sauce image

I cut this out of a magazine years ago....I have made it several times and tired of looking for it in my scrap book of recipes...Putting it here to find easily...hope you give it a try.

Provided by CIndytc

Categories     Pork

Time 50m

Yield 2 tenderloins, 6 serving(s)

Number Of Ingredients 16

1/2 cup molasses
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 pork tenderloin (3/4 pound)
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 cup dry white wine
1 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon salt
fresh rosemary sprig

Steps:

  • Stir together first 6 ingredients; remove half of mixture, and chill.
  • Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill at least 8 hours, turning occasionally.
  • Remove tenderlins from marinade, discarding marinade.
  • Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.
  • Saute onion and garlic in 1 T. 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 throu a wire-mesh strainer, discarding onion and garlic; return to pan.
  • Stir together cornstarch and water. Stir into wine mixture.
  • Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
  • Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.
  • Enjoy.

Nutrition Facts : Calories 172.7, Fat 5, SaturatedFat 0.7, Sodium 584, Carbohydrate 24.7, Fiber 0.5, Sugar 16.7, Protein 1.2

PORK TENDERLOIN WITH RUM-MOLASSES GLAZE AND GRILLED PINEAPPLE-JALAPENO SAUCE



Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 23

1 small pineapple, peeled, cored and quartered
Canola oil
Salt and pepper
1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped
3 tablespoons rice vinegar
1 cup unsweetened coconut milk
1/4 cup chopped cilantro leaves
Honey
2 tablespoons canola oil
1 small red onion, coarsely chopped
2 cloves garlic, chopped
1 cup dark rum
4 cups chicken stock
3 tablespoons molasses
2 tablespoons dark brown muscovado sugar
1 habanero chile, halved
2 cinnamon sticks
2 star anise
Kosher salt
1/4 teaspoon coarse black pepper
1 1/2 pound pork tenderloin, trimmed of excess fat
Green onion, thinly sliced, for garnish
Cilantro leaves, for garnish

Steps:

  • For Grilled Pineapple-Jalapeno Sauce:
  • Heat grill to high.
  • Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For Rum-Molasses Glaze:
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
  • Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
  • For Tenderloin:
  • Heat grill to high.
  • Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.

PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE



Pork Tenderloin With Molasses Mustard Sauce image

This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.

Provided by Chandra M

Categories     Pork

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb pork tenderloin
1/4 cup molasses (I use blackstrap, but you could use light)
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse grain mustard
1 tablespoon olive oil

Steps:

  • Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
  • Place pork in sip top bag and pour marinade over.
  • Refrigerate for 4 hours (can be made the morning of and marinaded longer).
  • Cook: Preheat oven to 400°F.
  • Drain the marinade into a small saucepan, set aside.
  • Heat the oil in a large heavy skillet over medium high heat.
  • Lightly brown the tenderloin on all sides, about 5 minutes total.
  • Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
  • Remove from oven and place a loose foil tent over the meat.
  • Let rest 5 minutes.
  • In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
  • Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
  • Serve pork thinly sliced with sauce drizzled over top.

Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5

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