Savory Molasses-Glazed Pork Tenderloin with Rich Red Wine Reduction
Indulge in the rich flavors of our Savory Molasses-Glazed Pork Tenderloin, perfectly complemented by a luxurious red wine reduction. This dish brings together tender, juicy pork elegantly marinated in a blend of soy sauce, molasses, fresh ginger, and garlic, infusing each bite with a delightful sweetness. The accompanying red wine sauce, enhanced by sautéed onion and a touch of butter, adds depth and sophistication to the dish. Perfect for family dinners or special occasions, this recipe serves 6-8 and is sure to impress your guests. Elevate your culinary experience with this fabulous dish that beautifully marries savory and sweet in every mouthful.
8
Servings
400
Calories
13
Ingredients
Ingredients
low sodium soy sauce
1 cup (none)
molasses
1 1/4 cups (none)
fresh lemon juice
1/4 cup (juiced from fresh lemons)
olive oil
1/4 cup (none)
fresh ginger
3 tablespoons (minced)
garlic cloves
2 large (minced)
pork tenderloin
3 (3/4 lb) (none)
sweet onion
1/2 small (minced)
butter
2 tablespoons (melted)
dry red wine
1/2 cup (none)
beef broth
1 (14 1/2 ounce) can (none)
water
1/4 cup (none)
cornstarch
2 tablespoons (none)
Instructions
1
In a large mixing bowl or zip-lock freezer bag, combine the low sodium soy sauce, molasses, fresh lemon juice, olive oil, minced ginger, and minced garlic to create the marinade.
2
Add the pork tenderloins to the marinade, ensuring they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 8 hours, preferably overnight for maximum flavor.
3
Preheat your grill to medium-high heat. Once the tenderloins have marinated, remove them from the marinade and discard any leftover marinade.
4
Grill the tenderloins for approximately 20 minutes, turning occasionally, until a meat thermometer inserted into the thickest part reads 160°F (70°C).
5
Once cooked, remove the tenderloins from the grill and let them rest for 10 minutes before slicing to retain their juices.
6
To prepare the red wine sauce, melt the butter in a medium saucepan over medium-high heat. Add the minced onion and sauté for about 3 minutes until softened.
7
Pour in the dry red wine and simmer for 3 minutes to reduce slightly.
8
Next, add the beef broth and bring the mixture to a boil for 5 minutes to enhance the flavors.
9
In a separate small bowl, mix together 1/4 cup of water and cornstarch until smooth. Gradually add this mixture to the sauce while stirring constantly until it thickens, about 1 minute.
10
Remove the sauce from heat and serve the sliced pork tenderloin drizzled with the rich red wine reduction.
Nutrition Information
15
Fat
37
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Molasses-Glazed Pork Tenderloin?
It is a dish featuring tender pork marinated in a blend of soy sauce, molasses, fresh ginger, and garlic, served with a rich red wine reduction.
How many servings does this recipe provide?
This recipe makes 8 servings.
How many calories are in one serving?
There are 400 calories in each serving.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in this dish?
There are 37 grams of carbohydrates per serving.
How much protein is provided in one serving?
This dish provides 22.5 grams of protein per serving.
How long should the pork marinate?
The pork should marinate for at least 8 hours, though overnight is preferred for maximum flavor.
What type of soy sauce is recommended?
The recipe calls for 1 cup of low sodium soy sauce.
How much molasses is needed for the glaze?
You will need 1 1/4 cups of molasses.
How should the ginger be prepared?
The recipe requires 3 tablespoons of fresh ginger that has been minced.
How much garlic is used in the marinade?
Use 2 large garlic cloves, finely minced.
What kind of oil is used in the marinade?
The marinade uses 1/4 cup of olive oil.
How many pork tenderloins are required?
The recipe uses 3 pork tenderloins weighing approximately 3/4 lb each.
What temperature should the grill be?
Preheat your grill to medium-high heat.
How long do I grill the pork tenderloin?
Grill the tenderloins for approximately 20 minutes, turning them occasionally.
What is the target internal temperature for the pork?
The meat thermometer should read 160 degrees Fahrenheit or 70 degrees Celsius in the thickest part.
Why should I let the pork rest after cooking?
Letting the meat rest for 10 minutes helps it retain its juices before slicing.
What ingredients are used to start the red wine sauce?
The sauce starts by melting 2 tablespoons of butter and sauteing minced onion.
What type of onion is best for the sauce?
The recipe specifies 1/2 of a small sweet onion, minced.
How much red wine is used in the reduction?
You will need 1/2 cup of dry red wine.
How long should the red wine simmer?
Simmer the wine for 3 minutes to reduce it slightly before adding other ingredients.
What type of broth is used in the sauce?
The recipe uses one 14.5-ounce can of beef broth.
How is the sauce thickened?
The sauce is thickened with a slurry made from 1/4 cup of water and 2 tablespoons of cornstarch.
How long should the broth boil before thickening?
Bring the mixture to a boil for 5 minutes to enhance the flavors before adding the cornstarch slurry.
Can I use bottled lemon juice?
The recipe suggests 1/4 cup of fresh lemon juice for the best flavor profile.
What is the first step in preparing the marinade?
Combine the soy sauce, molasses, lemon juice, olive oil, ginger, and garlic in a large bowl or zip-lock bag.
Should I keep the leftover marinade?
No, discard any leftover marinade after removing the pork.
How should the pork be served?
The sliced pork tenderloin should be served drizzled with the rich red wine reduction.
Is this dish suitable for special occasions?
Yes, its sophisticated flavors and presentation make it perfect for impressing guests.
What flavor profile does this dish have?
This dish beautifully marries savory and sweet flavors in every mouthful.