There are a couple of things to making a delicious, moist, grilled pork tenderloin. Due to pork being very bland by itself, one is to let it sit in a marinade as long as you can to pull in lots of great flavor. This can be done with a dry rub too. Second is not to over cook the pork. Also, notice this is cooked over indirect heat. Enjoy!
1/4 C. molasses
2 Tbsp. spicy brown mustard
1 Tbsp. cider vinegar
1 (1-lb) pork tenderloin
In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160, turning occasionally. Let stand for 5 minutes before slicing.
Serves 4
