Grilled Pork Tenderloin With Molasses Sauce

I cut this out of a magazine years ago....I have made it several times and tired of looking for it in my scrap book of recipes...Putting it here to find easily...hope you give it a try.

• Ready In: 50 mins
• Serves: 6
• Yields: 2 tenderloins

Ingredients

• 1⁄2 cup molasses
• 2  tablespoons  chopped fresh rosemary
• 2  tablespoons Dijon mustard
• 1  tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 2  pork tenderloin (3/4 pound)
• 1  small onion, chopped
• 2  garlic cloves, chopped
• 1  tablespoon olive oil
• 1  cup dry white wine
• 1  cup chicken broth
• 1  teaspoon cornstarch
• 1  tablespoon water
• 1⁄2 teaspoon salt

• Garnish

•  fresh rosemary sprig

Directions

1. Stir together first 6 ingredients; remove half of mixture, and chill.
2. Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill at least 8 hours, turning occasionally.
3. Remove tenderlins from marinade, discarding marinade.
4. Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.
5. Saute onion and garlic in 1 T. hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour throu a wire-mesh strainer, discarding onion and garlic; return to pan.
6. Stir together cornstarch and water. Stir into wine mixture.
7. Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
8. Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.
9. Enjoy.