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Carolina Marinated Pork Tenderloin

 Carolina Marinated Pork Tenderloin
You’ll need just three ingredients to make a melt-in-your mouth marinade friends and neighbors will rave about. —Sharisse Dunn, Rocky Point, North Carolina
4 ServingsPrep: 10 min. + marinating Grill: 20 min.


  • 1/4 cup molasses
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon cider vinegar
  • 1 pork tenderloin (1 pound)


  • In a large resealable plastic bag, combine the molasses, mustard and
  • vinegar; add pork. Seal bag and turn to coat; refrigerate for 8
  • hours or overnight.
  • Prepare grill for indirect heat, using a drip pan. Drain and discard
  • marinade. Moisten a paper towel with cooking oil; using long-handled
  • tongs, lightly coat the grill rack.
  • Place pork over drip pan and grill, covered, over indirect medium-hot
  • heat for 20-27 minutes or until a thermometer reads 145°,
  • turning occasionally. Let stand for 5 minutes before slicing.
  • Yield: 4 servings.
Nutritional Facts: 3 ounces cooked pork equals 160 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 90 mg sodium, 7 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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Carolina Marinated Pork Tenderloin (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.