Molasses Pork Tenderloin

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Molasses Pork Tenderloin


  • ¼ cup Fancy Molasses
  • ¼ cup Kentucky Bourbon
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • ¼ cup Dijon mustard
  • 1 teaspoon fresh ginger root, minced OR ¼ teaspoon powdered ginger
  • 1 teaspoon Worcestershire sauce
  • ¼ cup vegetable oil
  • 2 (1-lb each) pork tenderloins


  1. Combine all ingredients, except pork, with a whisk or in processor. Place tenderloin in a ziploc bag and marinate in the refrigerator overnight.
  2. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes, or until the pork has reached 165°F internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often.
  3. Slice in ½-inch thick slices to serve as a main course, or slice in ¼-inch slices to put on top of French bread for a picnic. Serves 6.

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