Prep 20 mins
Cook 1 hr
A simple and light sauce for the barbecue; this is a nice alternative to a sticky, sweet sauce. My family loves it, and it is very easy to prepare. (This technique uses a gas grill.)
- Place tenderloin(s) into a shallow glass pan.
- In a separate bowl, mix together vermouth, molasses and soy sauce.
- Pour over tenderloin(s).
- Cover, place in refrigerator and marinate at least 4 hours.
- When ready to grill, heat grill to very hot.
- Sear tenderloins on grill. (About 30 seconds each side.)Reserve marinade.
- Turn grill to low. Baste all sides of tenderloin with reserved marinade.
- Close grill cover and cook for about an hour or until internal temperature of meat reaches 170 degrees. DO NOT OVER COOK. Turn and baste with reserved marinade every 10-15 minutes.DO NOT BASTE IMMMEDIATELY BEFORE REMOVING FROM GRILL BECAUSE THE MARINADE IS STILL RAW.
- When pork is done remove from grill, cover with foil and let sit for 10 minutes.
- While pork is resting pour remaining marinade into grill-proof pan such as cast iron.
- Using the grill or stove, bring marinade to a boil and simmer for 5 minutes.
- Slice tenderloin(s) diagonally into 1/4" or 1/2" pieces depending on preference.
- Place servings onto individual plates and drizzle with cooked marinade.(May also be placed on one large serving platter for buffet or family style dining.).
Amazing that such wonderful flavor can come out of so few ingredients. We all loved this. Used pinot grigio in place of vermouth. Thanks for a keeper.
Fantastic pork, and oh, so easy to make. In fact, we didn't have vermouth so substituted Madeira and it made an excellent sauce. We'll definitely have this again.