Molasses Pork Tenderloin With Red Wine Sauce

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 52mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 cup low sodium soy sauce
• 1 1⁄4 cups molasses
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup olive oil
• 3 tablespoons minced fresh ginger
• 2 large garlic cloves, minced
• 3 (3/4 lb) pork tenderloin

• Red Wine Sauce

• 1⁄2 small sweet onion, minced
• 2 tablespoons butter
• 1⁄2 cup dry red wine
• 1 (14 1/2 ounce) can beef broth
• 1⁄4 cup water
• 2 tablespoons cornstarch

directions

1. Combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
2. Cover or seal; refrigerate 8 hours.
3. Remove tenderloins from marinade; discard marinade.
4. Grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160°, turning occasionally.
5. Let stand 10 minutes before slicing.
6. To make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
7. Add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
8. Stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
9. Serve tenderloin with sauce.

Reviews

[Maito]

A fancy dish that tastes great, without excessive effort. I think you could get away with halving the molasses and soy sauce in the marinade if you use a ziplock, there is plenty of liquid. The only thing I would surely do different is to use all wine instead of a mix with the broth, it would give the sauce an even better flavor than it already had.

 

[dicentra]

I made this ahead of time (without the sauce) and put it in the freezer. Pulled it out, and baked it until the meat was done. VERY flavorful! Great winter dinner. I served it with corn.