GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
- Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
OLD-FASHIONED MOLASSES CANDY
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
Nutrition Facts :
MOLASSES MUSTARD
Make and share this Molasses Mustard recipe from Food.com.
Provided by Millereg
Categories Grains
Time 10h
Yield 1 1/4 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
- Place the mixture in a mortar and pound to a paste.
- Gradually work in the molasses.
- The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
- Store the mustard in sterilized jars in the fridge.
- Use within 4 weeks.
MOLASSES-MUSTARD GLAZED PORK SKEWERS
Steps:
- Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
- Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.
MOLASSES-MUSTARD GLAZE
Molasses, mustard, vinegar, onions and Worcestershire sauce team up to make a full-flavored sauce for brushing onto chicken and ribs.
Provided by My Food and Family
Categories Home
Time 10m
Yield About 2/3 cup or 5 servings, about 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
- Reduce heat to low; simmer 3 min., stirring occasionally.
- Use to brush onto chicken and ribs for the last few min. of the cooking time.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 13 g, Protein 1 g
PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE
This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.
Provided by Chandra M
Categories Pork
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
- Place pork in sip top bag and pour marinade over.
- Refrigerate for 4 hours (can be made the morning of and marinaded longer).
- Cook: Preheat oven to 400°F.
- Drain the marinade into a small saucepan, set aside.
- Heat the oil in a large heavy skillet over medium high heat.
- Lightly brown the tenderloin on all sides, about 5 minutes total.
- Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
- Remove from oven and place a loose foil tent over the meat.
- Let rest 5 minutes.
- In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
- Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
- Serve pork thinly sliced with sauce drizzled over top.
Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5
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