MOLASSES-GLAZED GRILLED PORK LOIN
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
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.
BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER
Provided by Bobby Flay
Categories main-dish
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple butter:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
- Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
- For the glaze:
- Whisk all the glaze ingredients in a small bowl.
- For the pork:
- Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
- Preheat oven to 425 degrees F.
- Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
- Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
- Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.
MOLASSES-MUSTARD GLAZED PORK SKEWERS
Steps:
- Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
- Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.
GRILLED PORK TENDERLOIN WITH MOLASSES SAUCE
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
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
MOLASSES-GLAZED PORK TENDERLOIN
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
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
SAVORY MOLASSES GRILLED PORK TENDERLOIN
The sweet and savory glaze on this pork tenderloin adds extra flavor to the juicy meat. Cook time includes marinading.
Provided by Chris from Kansas
Categories Pork
Time 8h23m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and brush half of the mixture over pork.
- Cover and chill 8 hours.
- Chill remaining glaze.
- Spray grill rack with cooking spray.
- Grill pork with lid covered, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
- While cooking, turn once and baste with reserved glaze during last 8 minutes.
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE
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
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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