Molasses Pork Tenderloin (OAMC)

  • Currently 4/5
Pork tenderloin is such an easy piece of meat to cook and this sauce is a nice addition. It is especially good served over rice so that it can soak up the extra sauce that you drizzle over the pork.
1 pound pork tenderloin
1/4 cup molasses
1//8 cup dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1. Packaging Instructions
2. Do not open pork tenderloin.  Set aside.
3. In a gallon-size freezer bag combine the molassed, mustard, vinegar, and salt.  Seal securely.  Set aside.
4. Insert pork tenderloin and sauce bag into a gallon-size ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Molasses Pork Tenderloin".
5. Place in freezer.
6. Cooking Instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 400 degrees F.
9. Trim pork as needed.
10. Spray a rimmed baking sheet with non-stick spray and place pork tenderloin on sheet.  Spoon 1/3 of the molasses mixture over pork.

11. Pour remaining sauce into a small saucepan and heat over low heat.
12. Bake for 20 minutes or until pork is cooked to desired doneness, basting occasionally with the reserved molasses mixture.  Use clean utensils each time you baste so you do not contaminate the sauce from the raw pork.
13. Cut into thin slices and serve drizzling remaining sauce over pork.
14. Makes 3 servings.  This recipe can be doubled for 6 servings.
15. Optional: Cook as above on grill.
16. Serving suggestions: Cooked rice and steamed vegetables.
For best results in quality and packaging, expel as much air from the baggies as possible.
Meal   DinnerDish   Main Dish
Main Ingredient   Pork

Dawn Knowlton

Member since Jan 2010

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