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Categories:
molasses rosemary mustard olive oil salt freshly ground pepper pork tenderloins onion garlic olive oil white wine chicken broth cornstarch water salt rosemary sprigs salt
Viewed: 43 - Published at: 2 years agoIngredients
- 1/2 cup molasses
- 2 tbsp. chopped fresh rosemary
- 2 tbsp. Dijon mustard
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 (3/4 pound) pork tenderloins
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp. olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tsp. cornstarch
- 1 tbsp. water
- 1/2 tsp. salt
- Garnish: fresh rosemary sprigs
- 1/2 tsp. salt
Method
- Stir together first 6 ingredients; remove half of mixture, and chill.
- Place tenderloins in a shallow dish or heavy-duty zip-top bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.
- Remove tenderloins from marinade, discarding marinade.
- Grill tenderloins, covered with grill lid, over medium heat (300 to 350 degrees) about 25 minutes, or until a meat thermometer inserted into thickest portion registers 160 degrees, turning occasionally.
- Saute' onioon and garlic in 1 tablespoon hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour through a wire-mesh strainer, discarding onion and garlic; return to pan.
- Stir together cornstarch and water. Stir into wine mixture.
- Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
- Stir in 1/2 tsp. salt. Serve with sliced tenderloin. Garnish, if desired.
