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Grilled Pork Tenderloin Marinated in Merlot and Molasses

Source of Recipe


Wente Brothers cookbook called Sharing the Vineyard Table-posted by Peggy






List of Ingredients



• Marinade:
  
• 2/3 cup molasses
  
• 2 cups Merlot
  
• 1/2 cup balsamic vinegar
  
• 4 large cloves garlic, sliced
  
• 3 tablespoons lemon juice
  
• 1/2 teaspoon ground cinnamon
  
• 1 tablespoon grated fresh ginger
  
• 1 teaspoon ground nutmeg
  
• 1 teaspoon paprika
  
• 1 teaspoon kosher salt
  
• 2-3 pork tenderloins, or 1 boneless pork loin (2 to 2 1/2 pounds), well trimmed
  






Instructions



1. In a small bowl, combine marinade ingredients and mix well. Place the pork in a large, non-reactive bowl and cover with the marinade. Set aside in refirgerator for at least 3 hours (it can marinate overnight).
   
   
2. Prepare a medium-sized fire in your grill. Remove pork from the marinade and place on grill over hot, glowing coals until cooked through, turning to cook evenly, 20-25 minutes for the loin and 12-15 minutes for the tenderloins, or until a meat thermometer registers 140 degrees. Let the pork rest for approximately 10 minutes before cutting it into thin slices. Serve warm or at room temperature.
   
   
3. Serves 6