Molasses Pork Tenderloin with Red Wine Sauce
Thinking about breaking away from turkey for a little while? Here's a recipe sure to please the crowd!
Ingredients
- 1 cup reduced-sodium soy sauce
- 1 ¼ cups molasses
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 3 tablespoons minced fresh ginger
- 2 large garlic cloves, minced
- 3 (¾-pound) pork tenderloins
Red Wine Sauce Ingredients
- ½ small sweet onion, minced
- 2 tablespoons butter
- ½ cup dry red wine
- 1 (14 ½-ounce) can beef broth
- ¼ cup water
- 2 tablespoons cornstarch
Preparation
Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.
Remove tenderloins from marinade, discarding marinade.
Grill tenderloins, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.
Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375° for 15 to 20 minutes.
Red Wine Sauce Preparation
Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.
Stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.
Yield
6-8 servings
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