Happy Memorial Day weekend! Three days off work to officially kick off summer with cookouts, boating, pools opening, weekend trips and if you're like me lots of gardening as well! My mom and I have spent a lot of time getting my yard looking fabulous which is our yearly tradition (thanks mom!). Today I'm sharing one of my husband's famous grill recipes: Molasses-Glazed Pork Tenderloin. His parent's made it for him growing up and luckily he introduced me to it. Its tasty, simple and perfectly fitting for this weekend.
All you need is molasses, coarse-ground mustard, apple cider vinegar and obviously pork tenderloin. Literally four ingredients. This recipe is also healthy and perfect for low carbers.
Combine molasses, mustard and apple cider vinegar and brush over tenderloins.
Cover and chill for 8 hours.
Heat grill to about 350-400 degrees and grill tenderloin covered with lid for about 20 minutes or until meat thermometer registers 160 degrees. Turn one while grilling. We prepared ours on our Big Green Egg. Have you guys ever grilled on one? They have a very unique grill taste. Much yum.
Transfer to a plate and allow to cool slightly before serving. Enjoy! And happy Memorial Day weekend!
Calories: 254 Fat: 6.7g Sodium: 130 mg Carbohydrates: 7.2g Fiber: 0g Protein: 38.9g
- ¼ cup molasses
- 2 tbsp. coarse-grained mustard
- 1 tbsp. apple cider vinegar
- 4 (¾ pound) pork tenderloins
- Combine molasses, mustard, vinegar and brush over tenderloin.
- Cover and chill for 8 hours.
- Heat grill to 350-400 degrees.
- Grill tenderloin for about 20 minutes turning once, or until reaches 160 degrees.
- Cool slightly before serving.
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