bourbon molasses-glazed grilled pork tenderloin

Name: Bourbon Molasses-Glazed Grilled Pork Tenderloin
Prep time: 2 h
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 - 1 pound(s) pork tenderloins; 1/4 cup(s) strong black coffee, cold or room temperature; 1/4 cup(s) bourbon; 3 tablespoon(s) dark molasses; 2 tablespoon(s) balsamic vinegar; 2 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) fresh thyme, chopped; 1/2 teaspoon(s) Kosher salt; 1/4 teaspoon(s) fresh black pepper

(2 ratings)

Bourbon Molasses Glazed Grilled Pork Tenderloin sliced.

review

Blue Ribbon Recipe by

Marsha Gardner

@mrdick1950

Florala, AL

I love to cook tenderloins. They are all meat and so tender and good. Marinating them in bourbon, molasses, and coffee just makes them better.

Blue Ribbon Recipe

We love pork tenderloin because it's an easy weeknight meal. The hardest thing about this recipe is waiting for the pork to marinate in a mixture of coffee, bourbon, vinegar, and other goodies. Once grilled, the pork is delicious with a tangy and sweet flavor. We grilled the pork tenderloins on both a gas and charcoal grill. Both were super tender, but we thought the charcoal was slightly tastier.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 4 -6

prep time 2 Hr

cook time 30 Min

method Grill

Ingredients For bourbon molasses-glazed grilled pork tenderloin

2 - 1 lb

pork tenderloins
1/4 c

strong black coffee, cold or room temperature
1/4 c

bourbon
3 Tbsp

dark molasses
2 Tbsp

balsamic vinegar
2 Tbsp

olive oil, extra virgin
2 Tbsp

fresh thyme, chopped
1/2 tsp

Kosher salt
1/4 tsp

fresh black pepper

How To Make bourbon molasses-glazed grilled pork tenderloin

1
Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat.

2
Place them in a shallow container or large resealable bag. Set aside.
3
In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
4
When you’re ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
5
Remove the pork from the marinade, reserving the marinade. Season pork with salt and pepper.
6
Boil marinade for 5 minutes before using to baste pork tenderloin.
7
Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes.
8
Baste with the reserved marinade and turn three or four times to avoid charring.
9
Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160-degrees for medium-well.
10
Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.
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