Recipe: Pork Tenderloin With Bourbon-Molasses Marinade
The tenderloin comes from the full pork loin and is one of the most tender cuts of pork. A typical pork tenderloin weighs between ¾ and 1½ pounds. A mild flavored and lean meat, pork tenderloin takes well to spice rub, marinades and sauces.
Bourbon is not our normal marinade base. Try this recipe from Newman’s Own for summer grilling. Yummy with fresh grilled peaches or fresh peach salsa.
Pork Tenderloin With Bourbon-Molasses Marinade
- 2 whole pork tenderloins (~2 lbs)
- 1 t salt
- 1 t freshly ground pepper
- 3 T mustard seeds
- 3 T Dijon mustard
- 1/4 c bourbon
- 1/4 c dark molasses
- 1 T finely chopped fresh rosemary
- 2 cups Newman’s Own® All-Natural Bandito Peach Salsa (or fresh peach salsa)
- Trim the pork tenderloin of any excess fat and silver skin. Rinse and pat dry. Sprinkle with salt and pepper.
- In a medium-size bowl, whisk together mustard seeds, Dijon mustard, bourbon, molasses and salsa.
- Pour the marinade into a 1-gallon resealable plastic bag. Add the pork to the bag, sprinkle the rosemary on top. Massage the bag, squeeze out surplus air and then place in refrigerator
- Marinate in the refrigerator at least one hour, rotating the bag in the process.
- When ready to prepare the meal, remove pork from refrigerator in order to come to room temperature.
- Put marinade in a saucepan and bring to a boil (slightly reduce and kill any germs), then remove from heat to cool.
- Fire up the grill.
- Place the pork tenderloins on the hot grill and sear on all sides.
- Turn every 5 minutes, basting with marinade.
When the internal temperature is 145F, remove the pork and place on a cutting board.
- Rest 3-5 minutes, then slice thinly and serve with salsa on the side.
How to …
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