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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Red Apple

Grilled Pork Tenderloin with Molasses Sauce

submitted by Lisa Cook

  • 1/4 cup unsulphured blackstrap molasses
  • 2 tablespoons from Olives and Grapes Red Apple Dark Balsamic Vinegar
  • 2 tablespoons Dijion mustard
  • 2 tablespoons coarse-grained mustard
  • 1 tablespoon from Olives and Grapes Garlic-flavored Olive Oil
  • 1-3/4 pounds pork tenderloin

Instructions:

  •  whisk molasses, vinegar and both mustards in a small bowl to blend, then set aside, or put into a BBQ sauce squirt bottle and shake well.
  •  prepare BBQ (medium-high heat)
  • rub pork with the garlic olive oil
  • sprinkle pork with salt & pepper
  • grill pork until thermometer when inserted in center registers 145 deg. F.  Turn pork occasionally with tongs for about 20 minutes.
  • transfer pork to serving platter, let rest for 5 minutes.
  • cut pork crosswise on slight diagonal into 1/2 inch thick slices (an electric knife is great for this).  Arrange pork slices on platter, drizzle sauce on pork.
  • You can also marinate pork for 4 hours in the sauce.
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Sweetened Red Apple Glaze

  • 1/2 Cup from Olives & Grapes Red Apple Balsamic Vinegar
  • 1 TBS honey
  • 1 TBS lemon juice
  • 1 TBS vanilla extract

Pour the vinegar into a small saucepan and place over medium heat.  When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar volume by half, which takes about 1 - 2 minutes.  Combine the honey, lemon juice and vanilla in a small bowl.  Whisk in warm vinegar.

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