- ¼ c molasses
- ⅓ c soy sauce
- ¼ c lemon juice
- ¼ c olive or canola oil
- 3 garlic cloves, minced
- 1 tsp fresh ground black pepper
- 2 pork tenderloins (They are usually packaged 2 to a pack)
- Combine first 6 ingredients in a zip top freezer bag. Add tenderloins to bag and refrigerate 4 to 6 hours, turning a couple of times. Remove tenderloins from marinade and discard marinade.
- Grill tenderloin over medium high heat 3 to 4 minutes on each side. Pull tenderloins off grill when internal temp reaches 145 degrees. Let rest 10 minutes, the temperature will rise about 10 degrees while resting.
Source: Call Me PMC
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