Savory Molasses Grilled Pork Tenderloin
Elevate your backyard barbecue with this **Savory Molasses Grilled Pork Tenderloin**, a tantalizing dish that combines smoky, sweet, and tangy flavors in every bite. Perfectly marinated in a bold blend of molasses, soy sauce, Dijon mustard, apple cider vinegar, and freshly chopped rosemary, the tender pork absorbs layers of flavor during an overnight soak. A touch of smoked paprika and minced garlic add depth, while a quick sear on the grill ensures a caramelized crust that locks in the juiciness. Ready in just 35 minutes of active cooking time, this grilled pork tenderloin is a crowd-pleaser for summer cookouts, weeknight dinners, or any special occasion. Serve your slices alongside grilled vegetables or a crisp green salad for a flavorful and balanced meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 lbs pork tenderloin
- 0.25 cups molasses
- 0.25 cups soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 3 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 1 tsp smoked paprika
- 0.5 tsp black pepper, freshly ground
- 2 tbsp olive oil
Instructions
Trim any excess silver skin from the pork tenderloin and pat it dry with paper towels.
In a medium mixing bowl, whisk together molasses, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, rosemary, smoked paprika, black pepper, and olive oil to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even marination.
Preheat your grill to medium-high heat (375°F–400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork tenderloin from the marinade and discard any excess marinade. Allow the pork to come to room temperature for about 15 minutes before grilling.
Place the pork on the preheated grill. Sear on all sides, turning every 2–3 minutes, for a total of 8–10 minutes, until the exterior develops a rich, caramelized crust.
Lower the grill heat to medium and continue cooking the pork for an additional 8–10 minutes, rotating occasionally, until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork tenderloin from the grill and let it rest for 5–10 minutes to allow juices to redistribute.
Slice the pork into 1/2-inch medallions and serve warm. Pair with grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6104 mg | 265% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 60.4 g | ||
| Protein | 230.0 g | 460% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 268 mg | 21% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5711 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
