Ingredients
1/4 cup molasses2 tablespoons spicy brown mustard1 tablespoon cider vinegar1 pork tenderloin (1 pound)
Preparation
In a large resealable plastic bag, combine the molasses, mustard and vinegar; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, turning occasionally. Let stand for 5 minutes before slicing.
