Traditional recipes

Grilled Pork Tenderloin with Molasses and Mustard

Grilled Pork Tenderloin with Molasses and Mustard


  • 1/4 cup mild-flavored (light) molasses
  • 3 tablespoons apple cider vinegar, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coarse-grained mustard
  • 1 3/4-pound pork tenderloin

Recipe Preparation

  • 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.

Reviews Section

Grilled Pork Tenderloin With Molasses Sauce

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.

Remove tenderloins from marinade, discarding marinade.

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.

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.

Stir together cornstarch and water. Stir into wine mixture.

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

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

Grilled Apricot Glazed Pork Tenderloin

This apricot glazed pork tenderloin is grilled to give it a nice crisp on the outside while keeping it juicy and tender on the inside.

I’m sitting here on my deck on this nice sunny Sunday afternoon writing this post. That might seem normal except for today is November 15th and I live in Chicago! The exceptionally nice late fall weather seemed like the perfect reason to do a final test of this grilled glazed pork tenderloin recipe. So, as I sit here with my laptop and wine, which is a great way to spend an afternoon, I’m thinking what’s so great about this recipe?

Well, ALOT!! Pork is such a versatile meat and this is a super easy and very tasty recipe. It only requires a few ingredients, most of which you probably have in your kitchen, and it doesn’t take much hands-on time. You can serve it as the main attraction for a great Sunday dinner, or even a dinner party, and it also makes great leftovers. The apricot glaze gives it this cool crunch on the outside – if your grill gets really hot it will get REALLY crunchy, which I actually kind of like. Oh, and did I mention it’s ready in just about 45 minutes?!

I grew up around apricots. We had apricot trees growing in our yard and we used to pick them in the summer and then dry them….we had lots of apricots! Too bad I didn’t really like them much when I was a kid. I actually still don’t love them as a fresh fruit but dried or in preserves, they are fabulous and especially good with pork!

For this recipe, I deviated a bit from my usual cooking for two theme. A pound of pork will serve 3-4 depending on who is eating and what you are serving it with, so I decided to keep it simple by using a pound. If you are having a larger party just get a 2-pound tenderloin or two one-pound tenderloins and double the ingredients for the glaze as well. The cooking time will increase a bit if you are using a larger tenderloin but won’t double so keep an eye on the internal temperature.

Since I’m a big fan of recipes that allow you to cook once and eat twice this grilled tenderloin gives you Sunday (or any day) Super for two and then you can use the leftovers to make these Pork Tacos, which are great for an easy weeknight meal!

While this recipe is designed for the grill, you can also roast the tenderloin in the oven – see the notes at the end of the recipe for details. Enjoy!!

Pomegranate Molasses and Mustard Grilled Pork Tenderloin

Grilling pork tenderloin gives it a nice crusty outer layer and leaves the inside moist and succulent. This marinade introduces great flavoring with fall accents and is transformed into a flavorful glaze by simply reducing it for a few minutes. Add some rice and a vegetable side and it transforms into a company-worthy meal in no time at all.



3 cloves of garlic, crushed

1 1/2 to 2 lbs of pork tenderloin

Method: Dry your tenderloin with paper towels and pepper liberally with freshly ground pepper. Whisk together the molasses, mustards, vinegar, garlic to create the marinade. Using a zip lock gallon bag or a marinading dish, cover the tenderloin with the marinade and set in your refrigerator for 2 to 4 hours, turning once. Remove pork from the marinade and transfer the marinade to a small saucepan.

Preheat your grill. Start grilling the tenderloin on high heat to sear the outside of the meat. Reduce the heat, and grill covered for about 20 minutes, turning occasionally until pork is cooked through. Remove from the grill and tent in foil for 5-10 minutes. Cut on the diagonal, across the grain, into 1/2 inch thick slices.

Bring the marinade to a boil then lower the heat and reduce the marinade until is is thick enough to coat the back of a spoon.

Pour over the sliced pork and serve extra on the side. We served our pork with a side of Uncle Ben’s brown, red and black rice medley to which I added pomegranate seeds and fresh chives and a side of sautéed baby kale. A delicious and simple fall meal ready in 30 minutes.

Balsalmic Molasses Marinated Grilled Pork Loin

Combine all the marinade ingredients in a large bowl or extra-large resealable plastic bag, adding the pork medallions last. Turn the meat in the marinade until well coated. Refrigerate for at least 3 hours. Heat deep fryer to 350°F. Fry spinach leaves until crispy drain on paper towels. Lightly season with salt set aside. Heat grill to medium-high heat. Remove pork from marinade (discard marinade) grill about 10 minutes, turning once, or until internal temperature is 155°F. Place on platter and keep warm. Meanwhile, place sweet and Yukon Gold potatoes in large saucepan cover with salted water. Bring to a boil simmer about 20 minutes or until potatoes are tender. Drain potatoes place in standing mixer with whip attachment. Pour in cream. Add Boursin cheese, cinnamon, salt and pepper. Whip potatoes until smooth keep warm. To finish pork medallions, top with blue cheese. Toss breadcrumbs with oil and Parmesan sprinkle on top of blue cheese. Run under broiler to brown the crumbs, if desired.

NOTE: Boursin is a soft unripened French triple crème cheese. It has a rich, mild flavor that has been infused with garlic and herbs. Look for it in the deli section of larger supermarkets.

Plating Instructions

Spoon potatoes onto 12-inch plates. Arrange pork medallions next to potatoes and sprinkle spinach around the plate. Drizzle each plate with aged balsamic vinegar and extra-virgin olive oil, if desired.

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Presented by Savvy Sommelier Debbie Trenholm

“I love my job”, quietly states Kacaba’s winemaker John Tummon. And making wine is his second career. John had been an amateur winemaker inspired by those in the Kitchener Waterloo Winemakers Guild. “With this group, I was able to switch my mind off from my day job in the fitness industry to focus on learning and fine-tuning my winemaking skills.” As a result, John’s wines won international wine competitions. Surrounded by many incredible amateur winemakers & wine judges, like John, doors began to open with opportunities to new wineries in Ontario.

Did you say Fitness industry?

When I interview winemakers & winery owners, I always find it fascinating to learn how that person came to the wine world. In John’s case, in the mid-1970s he established & operated Wynne International – North America’s largest and oldest distributors of fitness equipment including some products you may already own: BodyCraft, Polar heart rate monitors, Health O Meter, Tunturi rowing machines and the list goes on. Additionally, Wynne manufactured exercise equipment under its own label too. 30 years later and 600 fitness stores later, at the age of 56, John stepped out of the fitness industry.

Why wine?

It was natural. John explains, “I grew up on a farm – we grew all of our own vegetables. I began making wine when I was in university all because I wanted to make my own food – wine included. At Waterloo, I was working on my Honours Science degree and everyday I applied science to making food and wine”.

Fast forward several decades…when John met Michael Kacaba, there was instant synergy. Kacaba Vineyards had already had completed a couple of vintages. Michael was on the lookout for a winemaker. It was a bonus when he found a seasoned businessman who wanted to make wine professionally. Since then, both men combined their extensive business experience and passion for fine wines to grow the winery…and most importantly build a reputation for quality wines, especially for red wines.

Syrah you say?

Michael had a dream of planting Syrah grapes. Neighbouring winery owners cautioned him, but he was determined to prove them wrong. Kacaba was one of the first to plant Syrah in Ontario.

The story goes that Michael did extensive research to find vines that should survive the Niagara climate. He found these vines in California of all places. He ventured out to west & brought them back in his luggage. “It gets better,” says John with a laugh, “of all the luggage aboard that flight, the airline lost his suitcase full of ready-to-plant vines. The suitcase was sent back to California while Michael arrived back in Niagara safe and sound.” How did this adventure turn out? “Well, it’s a longer story that Michael should really tell. Let me just say that Michael’s skills as a lawyer came in handy and eventually the suitcase reappeared and the vines were quickly planted”, laughed John.

Today Kacaba has 3 distinct Syrah vineyards and John reports that, “I am happy to say that the vines have survived. Our neighbours who have since planted Syrah have not necessarily had the same success.” He is making particular reference to this past winter. The harsh conditions and the cold spring wiped out many vineyards of Syrah vines. Some wineries in Niagara lost upwards to 80% of their vines. Kacaba’s vineyard was not affected.

John explains that the land around the winery slopes along the Niagara Escarpment and weaves by a stream all the while being protected by very large trees forming a microclimate. And of course, coupled with the John’s winemaking magic, Kacaba wines continue to impress.

The high point so far?

Kacaba wines are continuously winning awards & proudly post a road sign announcing their latest medal. Which is the award that means the most to John so far? “Wine Access Magazine picked our Reserve Syrah 2009 as the best red in Canada. To me, that is like winning the Stanley Cup. It was the first time this top award was given to a winery in Ontario for best red wine”.

We are delighted to introduce you to Kacaba’s fine red wines….and at least one Syrah!

Oh and…how do pronounce the winery name?
Ka-sah-ba…or delicious!


Whenever I encounter a person stating that Ontario red wines don’t impress like those from California, Argentina or Chile, I shrug my shoulders and remind them that our vineyards are in cooler climates. Yet Kacaba has shown that they can make red wines using Syrah, Cabernet Franc, Cabernet Sauvignon & Merlot that will turn heads. Kacaba’s winemaker John (in photo) explains that “growing grapes in temperatures of 28-32C is difficult. At these high temperatures (like they experience in the southern hemisphere), the vines actually shut down. In cooler climates like Niagara, our grapes actually ripen slower creating greater fruit flavours, violets, black fruit in the wines”.

Terrace Vineyard Syrah VQA 2011

$22.95 special Savvy Selections price
(regular $24.95)

Savvy Sommelier Tasting Notes: This garnet coloured wine has aromas that remind us of a bouquet of red roses. This elegant smell is further enjoyed with flavours of vanilla, black fruits (think black berry & cherry) with a layer of dark chocolate. Rich, smooth & well-balanced, during our panel tasting one of our Savvy Sommeliers stated that, ‘this reminds me of a Black Forest Cake’.

Suggested Food Pairings: “Hands down, this wine is equally good with lamb or saucy ribs”, says John. It is definitely a meaty wine, also serve with spicy sausage, steak or roast beef…with all the trimmings of course!

Cellaring: It is ready to be enjoyed now, or cellared for 5 years. No real reason to wait!

Merlot VQA 2013

$20.95 special Savvy Selections price
(Reg $24.95)

Savvy Sommelier Tasting Notes: Fire engine red in colour, there are aromas of red & black plums, licorice, pencil shavings, even a bit of molasses. Then when you sip it, “this wine reminds me of boysenberry jam. There is a sweet fruit & warm spice combo going on”, one of our Savvy Sommeliers remarked during the Savvy Selections panel tasting.

Suggested Food Pairings: Another red wine for BBQed meats, hearty stews or rich cheeses.

Cellaring: This wine has just been bottled. We recommend to wait a few weeks so that it can settle out the bottle shock. Additionally, it will continue to evolve if you lay it down for 2 -5 years.

Cabernet Franc VQA 2013

$16.95 special Savvy Selections price
(Reg $18.95)

John explains that with Cabernet Franc, the trick is to allow the fruit to hang on the vines as long as possible. In our vineyard, we leave them on 2 weeks or so after our neighbours have already picked. The benefit is that the wines are bigger & bolder with loads more extraction of ripe fruit.” John reports that in 2013, the Cabernet France vines were very rigorous and that he had 30-40% over regular yields. More ripe fruit means more great wine!

Savvy Sommelier Tasting Notes: You are the first to try this wine as this wine was just released in time to be included in your Savvy Selections. The aroma is beautiful full of red roses and different from the Syrah, red cherry. With each sip, the flavours intensify of juicy pomegranate, smooth texture and some grippy tannins that will subside with food or with more aging in your cellar.

Suggested Food Pairings: Fire up the BBQ and enjoy pork tenderloin, grilled kebabs even hamburgers. For something completely different, enjoy with a steaming bowl of French Onion Soup – recipe follows.

Cellaring: This wine has just been bottled. We recommend to wait a few weeks so that it can settle out the bottle shock. Additionally, it will continue to evolve if you lay it down for 2 -5 years.


Pork Tenderloin With Bourbon Sauce

The lightly spiced mustard and Bourbon sauce liven up a pork tenderloin nicely. The pork is marinated for 4 hours or overnight, so plan to start the recipe early. While this recipe takes time to marinate it's very easy to assemble and the actual cook time is relatively short. A little pre-planning will make for one tasty dinner. This recipe would be ideal for a dinner party where you want to get the lion's share of the meal prep done before your guests even arrive. This also helps save on some of the cleanup.

A tenderloin is a cut of meat that runs along the animal's spine. As this muscle is generally used only for posture it's considered one of the tenderest cuts of meat. Pork tenderloin is a tasty and cost-saving alternative to beef tenderloin without losing any of the tenderness.

Crusted and fried, pork tenderloin medallions make delicious sandwiches, and it's elegant enough for a special meal.

Real Kentucky bourbon is used in the creation of the sauce. While this sauce does use alcohol, most of it is burned off in the cooking process leaving the flavor behind. You will not feel any effects of the alcohol used in the creation of bourbon sauce.

Blueberry Molasses Pork Tenderloin (Baked or Grilled!)

Well, I can officially say summer is here, according to our temperatures that is.

Thankfully I enrolled my daughter in swim lessons for the next two weeks at an outdoor pool, so she gets to enjoy the weather while I sweat watching her! All that matters is that she is having fun, right? Tell that to Mr. Sun who appears to hate me. I am just glad Éowyn takes after her dad when it comes to the sun, because otherwise she would resemble a wonderful shade of tomato.

Today’s recipe is something special. As you can see from my side bar, I am part of the awesome community Food Bloggers of Canada. They have been great with their support towards Canadian food bloggers and helping to build our audience. Every so often they have wonderful opportunities for us that we can try and sign up for. You win some and you lose some, but along the way you meet great people.

Today’s opportunity is a bit different: instead of writing a post for compensation, I am entering a contest to try and win a grand prize and be featured in an eBook. Totally awesome, right?! And it is only open to Food Blogger’s of Canada members!

This blueberry molasses pork tenderloin is my entry into the main dish category for Crosby’s Molasses. I was so excited when I saw the contest pop up! I mean, Crosby’s Molasses is the only molasses I ever use (no affiliation, just stating my honest opinion.) When I read the contest rules, I immediately ran to my pantry and found a container of their molasses. Woohoo! Then the planning started.

I went with pork tenderloin because it was a meat I already had on hand, and it is also a meat that is really easy to cook (but also easy to overcook.) It is a great BBQ meat, but it also does well in the oven. While summer usually means BBQing, I know some either do not care to grill (blasphemy, haha!) or some do not own a BBQ. That is why I decided to provide cooking techniques for both the oven and the grill. I made mine in the oven because our BBQ is on the fritz and you need to throw in a match to start it… Yeah, I prefer not to blow up and I was not waking up Dan since he was on shift.

I must say though, the cast iron method worked perfectly. Seriously, everyone should own a cast iron skillet! It makes cooking so easy and I honestly think it made this blueberry molasses pork tenderloin work. Plus, cast iron can fit onto your BBQ so you can cook this dish in the pan outside!

What happens if you do not have a cast iron skillet? No worries, you can use a shallow baking dish. I advice something pretty small so your sauce does not spread out too much and burn. Cooking time may take a bit longer just because you are not using a preheated pan, but your thermometer should help you.

Another tip I want to share is in regards to pureeing the blueberries.

I used blueberries because they are sweet and pair perfectly with molasses. I wanted a bit more punch, so I added balsamic vinegar (if you follow my blog regularly, you know my love affair with balsamic vinegar!) You are going to puree the entire pint of blueberries in your food processor. While the blueberries get smooth, their skin still provides texture. It does not bother my husband or I, but some may want to run the puree through a sieve to get it even smoother. Choice is completely up to you (basically if you want a chunky sauce or not.) Dan pointed out that the reason he preferred the sauce to be left as is is because it actually sticks to the meat when you dip it, unlike other sauces that kind of just puddle. Once again, all up to you when it comes to this blueberry molasses pork tenderloin.

Reader Interactions


November 20, 2015 at 6:41 pm

This looks crazy good. I didn't think I was hungry till I clicked over here, now I'm drooling!

November 23, 2015 at 5:05 pm

Thanks Chris. We really enjoyed it!

November 16, 2015 at 6:33 pm

Coffee molasses BBQ sauce. I'm in love.

November 17, 2015 at 6:48 pm

It was delicious, Jennifer. Thanks! :)

November 16, 2015 at 6:20 pm

Just hand me a spoon, that barbecue sauce sounds insanely good! I love recipes that introduce me to a whole new flavor profile, thanks so much for expanding my horizons :)

November 17, 2015 at 6:47 pm

November 16, 2015 at 5:28 pm

That barbecue sauce sounds beyond delicious, what a great dinner idea!

Mary Ann | The Beach House Kitchen says

November 16, 2015 at 4:15 pm

You beat me to it Jennifer!! I have always wanted to try a coffee rubbed meat recipe too! That coffee molasses bbq sauce sounds totally to die for!! This is at the tippy top of my MUST TRY recipes!! Thanks for sharing Jennifer!!

November 17, 2015 at 6:47 pm

Thanks Mary Ann. If you're a coffee lover, you'll love this one :)

November 16, 2015 at 11:36 am

I shy away from cooking pork tenderloin because it can be bland, but I can't wait to try the rub and sauce you've made. This looks like the perfect weekend meal!

November 16, 2015 at 12:17 pm

Thanks Karen, this was a really nice way to enjoy pork tenderloin (and quick and easy, too!)

Tricia @ Saving room for dessert says

November 16, 2015 at 11:28 am

This pork looks perfectly cooked and topped with the coffee infused BBQ sauce it's irrestable! I haven't tried coffee rubs but have always wondered - sounds great and looks delicious! Hope you are feeling better every day Jennifer.

November 16, 2015 at 12:16 pm

Thanks Tricia :) I am thanks, though just not as fast as I would like. I'm such an impatient person )

November 16, 2015 at 9:37 am

I don't know where to begin-- coffee molasses BBQ, 30 minutes from start to finish, or one-skillet dishy. It's all amazing!

November 16, 2015 at 12:16 pm

Thanks Sarah :) It was deliciously different. Definitely one for coffee lovers!

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Watch the video: How to Make Grilled Pork Loin Chop with Honey Mustard Glaze (January 2022).