Categories: Pork- Main Dish

Ingredients

• 1 cup reduced-sodium soy sauce
• 1 1/4 cups molasses
• 1/4 cup fresh lemon juiced
• 1/4 cup olive oil
• 3 Tbsp. minced fresh ginger
• 2 large garlic cloves, minced
• 3 (3/43 lb.) pork tenderloins
• Red Wine Sauce (optional)
• 1/2 small onion, minced
• 2 Tbsp. butter
• 1/2 cup dry red wine
• 1 (14 oz.) can beef broth
• 1/4 cup water
• 2 Tbsp. cornstarch

Directions

1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.
2. Remove tenderloins from marinade discarding marinade.
3. Grill tenderloins, covered with grill lid, over medium- high heat (350 to 400 degrees) 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.

4. Red Wine Sauce:

5. Saute onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.
6. Stir together 1/4 cup water and cornstarch;

7. add to broth mixture, stirring constantly, 1 minute, or until mixture thickens. Remove from heat, and serve over tenderloin.

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