Food recipes
Pork Tenderloin With Molasses Mustard Sauce
Pork Tenderloin With Molasses Mustard Sauce Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw molasses vinegar, cider mustard, prepared, yellow mustard, prepared, yellow oil, olive, salad or cooking...
Pork Tenderloin With Molasses Mustard Sauce
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
molasses
vinegar, cider
mustard, prepared, yellow
mustard, prepared, yellow
oil, olive, salad or cooking
Directions:
Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
Place pork in sip top bag and pour marinade over.
Refrigerate for 4 hours (can be made the morning of and marinaded longer).
Cook: Preheat oven to 400F.
Drain the marinade into a small saucepan, set aside.
Heat the oil in a large heavy skillet over medium high heat.
Lightly brown the tenderloin on all sides, about 5 minutes total.
Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140F.
Remove from oven and place a loose foil tent over the meat.
Let rest 5 minutes.
In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
Serve pork thinly sliced with sauce drizzled over top.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
molasses
vinegar, cider
mustard, prepared, yellow
mustard, prepared, yellow
oil, olive, salad or cooking
Directions:
Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
Place pork in sip top bag and pour marinade over.
Refrigerate for 4 hours (can be made the morning of and marinaded longer).
Cook: Preheat oven to 400F.
Drain the marinade into a small saucepan, set aside.
Heat the oil in a large heavy skillet over medium high heat.
Lightly brown the tenderloin on all sides, about 5 minutes total.
Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140F.
Remove from oven and place a loose foil tent over the meat.
Let rest 5 minutes.
In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
Serve pork thinly sliced with sauce drizzled over top.