Molasses Glazed Pork Tenderloin has a sweet and savory marinade that adds a beautiful flavor to this recipe. It’s juicy, tender, and versatile.
Pork tenderloin comes from the full pork loin. It is the tenderest cut of pork. It’s the same cut of beef that’s referred to as the beef filet, one of the most popular steaks in restaurants. A pork tenderloin usually weighs between 3/4 pounds to 1.5 pounds. They usually come two to a pack at grocery stores.
Prok tenderloin is mild flavored and lean. For this reason, pork tenderloin is best when marinaded and seasoned well.
My Molasses Glazed Pork Tenderloin has a earthy, complex flavor. Molasses adds a sweetness while still adding a richness and, in my opinion, is a great ingredient with pork.
This marinade also has oil that keeps the tenderloin from drying out.
Molasses Glazed Pork Tenderloin
My 9 year old son has learned to grill! As well, he’s a very picky eater, but if he cooks something, he’ll eat it. It’s a great strategy because he now eats fish, shrimp, and burgers if he grills them. I’m allowing him to grill everything!
Molasses Glazed Pork Tenderloin has a sweet and savory marinade that adds a beautiful flavor to this recipe. It's juicy, tender, and versatile.
- 1/4 c molasses
- 1/3 c soy sauce
- 1/4 c lemon juice
- 1/4 c olive or canola oil
- 3 garlic cloves minced
- 1 tsp fresh ground black pepper
- 2 pork tenderloins
- Combine first 6 ingredients in a zip top freezer bag.
- Add tenderloins to bag, toss to coat then refrigerate at least 30 minutes up to 6 hours, turning a couple of times during the marinating process.
- Remove tenderloins from marinade.
- Pour marinade into a sauce pan and bring to a boil for 2 minutes. Serve as a sauce for pork.
- Grill tenderloin over medium high heat 3 to 4 minutes on each side.
- Take tenderloins off grill when internal temp reaches 145 degrees. Let rest 10 minutes, the temperature will rise about 10 degrees while resting.
- Serve immediately
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
*Serve with Corn Salad