Savory Molasses Grilled Pork Tenderloin Recipes

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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

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.

STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES



Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses image

Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.

Provided by James Dumapit

Categories     Bon Appétit     Dinner     Pork     Grill/Barbecue     Grill     Molasses     Garlic     Ginger     Honey     Sesame Oil     Summer

Yield 8 servings

Number Of Ingredients 16

Pork:
2 heads of garlic, cloves separated, peeled
1 (wide, 6") piece ginger, peeled, chopped
1 cup hoisin sauce
3/4 cup fish sauce
2/3 cup honey
2/3 cup Shaoxing (Chinese rice) wine
1/2 cup chili oil
1/3 cup oyster sauce
1/3 cup toasted sesame oil
1 (4-5-lb.) skinless boneless pork shoulder (Boston butt)
Kosher salt
Glaze and assembly:
3/4 cup (packed) dark brown sugar
1 Tbsp. mild-flavored (light)molasses
Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)

Steps:

  • Pork:
  • Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
  • Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
  • Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
  • Glaze and assembly:
  • Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
  • Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
  • Do Ahead
  • Pork can be roasted 2 days ahead. Let cool; cover and chill.

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.

SAVORY MOLASSES GRILLED PORK TENDERLOIN



Savory Molasses Grilled Pork Tenderloin image

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

1/2 cup molasses
1/4 cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon salt
4 (3/4 lb) pork tenderloin
vegetable oil cooking spray

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.

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