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Molasses Pork Tenderloin with Red Wine Sauce

Source of Recipe


Southern Living: 12/02






List of Ingredients



• 1 cup reduced-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 cloves garlic, minced
  
• 3 (3/4-pound) pork tenderloins
  
• 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
  






Instructions



1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal and chill 8 hours.
   
   
2. Remove tenderloins from marinade, discarding marinade.
   
   
3. Grill tenderloins, covered with grill lid, over medium-high heat (350 to 400 degrees) 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees., turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.
   
   
4. For Sauce, saute onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil and cook 5 minutes.
   
   
5. Stir together 1/4 cup water and cornstarch; add to broth mixture, sritting constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.