Pork Tenderloin with Mustard-Molasses Glaze
Due to the unseasonably nice weather in January, at least in Missouri and surrounding areas, I challenge you to get outside and grill. This recipe is sure to astonish the taste buds…
2 Tbsp Spicy Brown Mustard
1 Tbsp Yellow Mustard
3 Tbsp Molasses
1 Tbsp Seasoned Rice Wine Vinegar
1 tsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp Sriracha Sauce (or a hot chili sauce of your choice)
2 Center-cut pork tenderloins (2 to 3 pounds total)
½ tsp Kosher salt (optional)
FIRST Prepare Glaze: Combine all ingredients in a small bowl and whisk well. This glaze will keep for up to two days in the refrigerator, in a tightly covered glass jar.
SECOND Prepare the grill: Pour your choice of any wine or beer into the drip pan just before grilling.
THIRD Prepare Pork: Pat meat dry with paper towels. Very lightly coat with olive oil (Optional: lightly sprinkle with kosher salt).
FOURTH Place pork on the grill over direct heat. Grill for five minutes, turning occasionally to sear all sides. Move to indirect heat over drip pan and cook another five minutes.
FIFTH Brush pork generously with glaze. Cook for another five minutes. Turn meat, brush again with glaze, and cook for another five minutes, or until internal temperature is 145 F.
SIXTH Remove pork from grill, and tent with foil for five to ten minutes before carving.
Total cooking time is approximately 20 to 25 minutes
This glazed pork is excellent served with steamed green beans or grilled broccoli, a salad of mixed greens (see below) and Ciabatta bread with butter.
Salad of Mixed Greens with sweet onion, tomato, broken black walnuts (or sliced almonds) and your choice of vinaigrette dressing.
Enjoy with a nice glass of red wine – this glazed pork pairs well with a Malbec, Sangiovese, Chianti, or Zinfandel.
This recipe is courtesy of my personal collection