Last night I had my good friends over for Mustard and Molasses Marinated Pork Tenderloin and delicious Butternut Squash Soup (recipe to come in a day or so). While on the phone with my mom the other day she insisted that I head to Costco for their pork tenderloin. In her opinion it reigns supreme and the cost make it even supremer (is that a word?).
It sat there in front of me. Looking all porky and boring. I opened the fridge and grabbed the Dijon mustard, then rooted around for some garlic and olive oil and the marinade began to take shape. When I opened up the spice cabinet I noticed a big bottle of molasses that had not been cracked in ages. So I cracked it and drizzled the dark and gooey goodness into the bowl. Then I added a few more ingredient, stirred it all up, tossed in the pork, covered and set in the fridge for a few hours before cooking.
The result was tasty and we drank a delicious bottle of Hartford Family 2006 Russian River Valley Zinfandel with the meal.
Here is what you need.
2 lb pork tenderloin
1/2 cup of extra virgin olive oil
2 tbsp dijon mustard
1 tbsp molasses
3 cloves of garlic
2 tsp freshly ground black pepper
1 tsp salt
Mix the marinade ingredients into a large bowl. Mix well, add the pork and let marinate for 2-3 hours. Preheat the oven to 350 degrees and cook your pork in a roasting pan, with the juices from the marinade for about 20 minutes or until the temperature on the meat thermometer reads 150. Lets sit for about 15 minutes, slice and serve.
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