|
I found this in a Rochester, MI community cookbook while visiting relatives in Michigan last week. Sounded good to me!
MOLASSES PORK TENDERLOIN
1/4 cup molasses
2 Tablespoons stone ground Dijon mustard
1 Tablespoon cider vinegar
1 clove garlic, chopped
2 (3/4 lb.) pork tenderloins, trimmed
Stir all but pork together. Brush molasses mixture over pork, cover and chill 8 hours.
Grill over med-hot (350 degree F) coals for 10 minutes on each side or until internal temperature of tenderloins reaches 160 degrees F.
The tenderloins may be baked instead at 350 degrees F. for 30 minutes.
|