Grilled Pork Tenderloin with Molasses and Mustard

Grilled Pork Tenderloin with Molasses and Mustard

Ingredients:
molasses
vinegar, cider
mustard, prepared, yellow
mustard, prepared, yellow
pork, fresh, loin, tenderloin, separable lean only, raw

Directions:
Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend.
Place pork in heavy-duty resealable plastic bag.
Pour marinade over.
Seal tightly and refrigerate 4 hours.
Prepare barbecue (medium-high heat).
Drain marinade into heavy small saucepan.
Sprinkle pork with salt and pepper.
Grill pork until thermometer inserted into center registers 145F, turning occasionally with tongs, about 20 minutes.
Transfer pork to serving platter; let rest 5 minutes.
Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.
Arrange pork slices on platter; drizzle sauce over.