Grilled Pork Tenderloin With Molasses Sauce

Ingredients

• 1/2 cup molasses
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 pork tenderloins (3/4 pound)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 cup dry white wine
• 1 cup chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon salt

Garnish

• fresh rosemary sprig

Directions

1. 1

   Stir together first 6 ingredients; remove half of mixture, and chill.

2. 2

   Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill at least 8 hours, turning occasionally.

3. 3

   Remove tenderlins from marinade, discarding marinade.

4. 4

   Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, turning occasionally.

5. 5

   Saute onion and garlic in 1 T. hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour throu a wire-mesh strainer, discarding onion and garlic; return to pan.

6. 6

   Stir together cornstarch and water. Stir into wine mixture.

7. 7

   Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.

8. 8

   Stir in 1/2 teaspoons salt. Slice tenderloin and put on platter, pour sauce over.

9. 9

   Enjoy.