Pork Tenderloin With Molasses Mustard Sauce

Name: Pork Tenderloin With Molasses Mustard Sauce
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 2 serving(s)
Ingredients: 3/4 lb pork tenderloin; 1/4 cup molasses (I use blackstrap, but you could use light); 3 tablespoons apple cider vinegar, divided; 2 tablespoons Dijon mustard; 2 tablespoons coarse grain mustard; 1 tablespoon olive oil

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Recipe by Chandra M

This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.

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READY IN: 4hrs 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

lb pork tenderloin
¹⁄₄

cup molasses (I use blackstrap, but you could use light)
3

tablespoons apple cider vinegar, divided
2

tablespoons Dijon mustard
2

tablespoons coarse grain mustard
1

tablespoon olive oil

DIRECTIONS

Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
Place pork in sip top bag and pour marinade over.
Refrigerate for 4 hours (can be made the morning of and marinaded longer).
Cook: Preheat oven to 400°F.
Drain the marinade into a small saucepan, set aside.
Heat the oil in a large heavy skillet over medium high heat.
Lightly brown the tenderloin on all sides, about 5 minutes total.
Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
Remove from oven and place a loose foil tent over the meat.
Let rest 5 minutes.
In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
Serve pork thinly sliced with sauce drizzled over top.

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