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bourbon molasses-glazed grilled pork tenderloin

(2 ratings)
Blue Ribbon Recipe by
Marsha Gardner
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
  • 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

  • Trimming the pork tenderloin.
    Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat.
  • Tenderloins in a resealable bag.
    Place them in a shallow container or large resealable bag. Set aside.
  • Marinade ingredients added to a resealable bag.
    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.)
  • Preparing coals in a charcoal grill.
    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.)
  • Pork removed from marinade and reserving marinade.
    Remove the pork from the marinade, reserving the marinade. Season pork with salt and pepper.
  • Boiling marinade.
    Boil marinade for 5 minutes before using to baste pork tenderloin.
  • Pork loin placed on the grill.
    Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes.
  • Basting the pork while it grills.
    Baste with the reserved marinade and turn three or four times to avoid charring.
  • Cooking pork until it comes to temperature.
    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.
  • Pork resting on a cutting board.
    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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