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Recipe compliments of www.ITISAKEEPER.com
Grilled Marinated Pork Loin
This Marinated Pork Loin uses tenderloin cuts soaked in a sweet, tangy molasses marinade. Grilling locks in the juices for a tender, flavorful result.
Equipment
- Zip-top bag or shallow dish
Ingredients
- ¼ cup Molasses
- 2 tablespoons Coarse-grain mustard
- 1 tablespoon Apple Cider Vinegar
- 2 Pork tenderloins, about ¾ pound each, trimmed
- 2 teaspoons All-Purpose Seasoning
Instructions
- In a large zip-top bag or shallow dish, whisk together the molasses, coarse-grain mustard, and apple cider vinegar. Reserve 2 to 3 tablespoons of the marinade for basting before adding the pork.
- Season each pork tenderloin evenly with 1 teaspoon of all-purpose seasoning.
- Add the pork to the marinade and turn to coat completely. Seal the bag and refrigerate for at least 30 minutes or up to 8 hours.
- Remove the pork from the marinade and discard the used marinade. Let the pork stand at room temperature for 15 to 20 minutes while the grill preheats.
- Preheat the grill to medium-high heat. Lightly oil the grates if needed to prevent sticking.
- Grill the pork for about 20 minutes, turning every 4 to 5 minutes, until an instant-read thermometer inserted into the thickest part registers 145°F.
- During the last 10 minutes of grilling, brush the pork with the reserved marinade.
- Transfer the pork to a cutting board and let it rest for 5 minutes before slicing and serving.
Christina's Notes
- Use a Thermometer: Pork is perfectly cooked when it reaches an internal temperature of 145°F. Don't judge doneness by color alone.
- Reserve Marinade First: Always set aside the portion you'll use for basting before adding the raw pork. Never reuse marinade that has touched raw meat.
- Rest Before Slicing: Let the pork rest for 5 minutes so the juices redistribute before slicing.
- Storage: Store leftover pork in an airtight container in the refrigerator for up to 4 days.