{"id":823,"date":"2013-05-11T21:15:53","date_gmt":"2013-05-12T01:15:53","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=823"},"modified":"2013-05-11T21:15:53","modified_gmt":"2013-05-12T01:15:53","slug":"carolina-marinated-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=823","title":{"rendered":"Carolina Marinated Pork Tenderloin"},"content":{"rendered":"

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!<\/p>\n

\"Carolina<\/a><\/p>\n

1\/4 C. molasses
\n2 Tbsp. spicy brown mustard
\n1 Tbsp. cider vinegar
\n1 (1-lb) pork tenderloin <\/p>\n

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. <\/p>\n

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.<\/p>\n

Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

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