This pork tenderloin, sweetened with molasses and seasoned with Dijon mustard, is an excellent choice for Summer of Fall grilling.
INGREDIENTS (for 8 servings):
- 1/4 cup molasses
- 2 tablespoons coarse-grained Dijon mustard
- 1 tablespoon apple cider vinegar
- 4 (3/4 pound) pork tenderloins, trimmed
COMBINE first 3 ingredients, and brush over tenderloins. Cover and chill 8 hours.
COOK, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 20 minutes or until a meat thermometer inserted into the thickest portion registers 160 degrees, turning once.