Grilled Pork Tenderloin with Molasses and Mustard
1 ¾ pound pork tenderloin
¼ cup of mild-flavored (light) molasses
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons coarse-grain mustard
Kosher salt and freshly ground black pepper
1.) With a sharp paring knife, remove the silverskin from the tenderloin.
2.) Whisk together the molasses, 2 tablespoons of the vinegar, and both the mustards in a small bowl. Place the pork in a zip-top plastic bag, pour the marinade over it, seal the bag, squish everything to coat the pork well, and refrigerate for 4 hours.
3.) Light the charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium fire or adjust the gas grill burners to medium.
4.) Remove the pork from the marinade. Pour the marinade into a small, heavy saucepan and set aside.
5.) Sprinkle the pork with the salt and pepper, then place on the grill and cook until an instant-read thermometer inserted into the center register 150° F, turning occasionally with tongs, about 20 minutes total. Transfer the pork to a platter; let rest for 5 minutes.
6.) Add the remaining 1 tablespoon of vinegar to the saucepan and place over medium heat. Bring to a boil and cook until thickened to a saucy consistency, about 1 minute.
7.) Cut the pork crosswise on a slight diagonal into ½ inch-thick slices. Arrange the slices on a platter, drizzle the sauce over and serve.