Ingredients:
1/4 c. un-sulphured black-strap molasses
2 Tbsp. Gala Apple Balsamic
2 Tbsp. Dijon mustard
2 Tbsp. coarse-grained mustard
1 Tbsp. Garlic Olive Oil
1 - 1 lb. pork tenderloin
1/4 c. un-sulphured black-strap molasses
2 Tbsp. Gala Apple Balsamic
2 Tbsp. Dijon mustard
2 Tbsp. coarse-grained mustard
1 Tbsp. Garlic Olive Oil
1 - 1 lb. pork tenderloin
Whisk molasses, vinegar and both mustards in a small bowl to blend, then set aside, or put into a BBQ sauce squirt bottle and shake well.
Prepare BBQ to medium-high heat.
Rub pork with the Garlic Olive Oil. Sprinkle pork with salt & pepper.
Grill pork until thermometer when inserted in center registers 145F. Turn pork occasionally with tongs, about 20 minutes.
Transfer pork to serving platter, let rest for 5 minutes. Cut pork crosswise on slight diagonal into 1/2 inch thick slices (an electric knife is great for this).
Arrange pork slices on platter, drizzle sauce on pork.
Note: You can also marinate pork for 4 hours in the sauce for more pronounced flavour, if desired.
