Grilled Pork Tenderloin w/Molasses Sauce

Grilled Pork Tenderloin With Molasses Sauce

 1/2 cup molasses

2 tablespoons chopped fresh rosemary

2 tablespoons Dijon mustard

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 (3/4-pound) pork tenderloins

1 small onion, chopped  

2 garlic cloves, chopped 

1 tablespoon olive oil

1 cup dry white wine

1 cup chicken broth 

1 teaspoon cornstarch

1 tablespoon water

1/2 teaspoon salt

Garnish: fresh rosemary sprigs

Preparation

1   Stir together first 6 ingredients; remove half of mixture, and chill.

      Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.

3.     Remove tenderloins from marinade, discarding marinade.

4.     Grill tenderloins, covered with grill lid, over medium heat (300° to 350°) about 25 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally.

5.     Sauté onion 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.

6.     Stir together cornstarch and water. Stir into wine mixture.

7.     Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.

8.     Stir in 1/2 teaspoon salt. Serve with sliced tenderloin. Garnish, if desired.