Smoky Barbecued Pork Tenderloing with Molasses Mop
Serves 4.
I found this recipe in Cooking Pleasures magazine and have adapted it just slightly. This smells awesome when you're grilling.
1 T. packed brown sugar
1 t. ground cumin
1 t. chile powder
1/2 t. salt
1/2 t. paprika
2 (3/4-1 lb.) pork tenderloins
1/4 c. molasses
2 T. lemon juice
2 garlic cloves, minced
Heat grill. In a small bowl, stir together brown sugar, paprika, cumin, chile powder, and salt. Rub over pork tenderloins, pressing in all seasoning that falls off. In another small bowl, stir together molasses, lemon juice, and minced garlic.
Place pork on gas grill over medium heat. Grill 4 to 5 minutes or until browned on one side. Turn; baste with sauce. Continue turning and basting with sauce frequently 10 to 15 minutes or until internal temperature reaches 160. Remove pork. Tent loosely with foil and let sit for 10 minutes before slicing (during this time, the internal temperature should continue to rise to the recommended temperature of 170 degree for pork).
A Note From The LL: This go well with corn on the cob. If you want, toss it on the grill too! For grilled corn-on-the-cob, check on this recipe.
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