Recipe by wood stove stoker
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.)
Directions See How It's Made
- 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.).