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Molasses-Glazed Pork Tenderloin

Reviewed: May 27, 2009

This recipe was pretty good. I would definitely suggest using less molasses and less apple cider vinegar. Probably a 1/2 cup of each, it makes a LOT of marinade. Also, try blotting the tenderloin before grilling, because the molasses has a tenancy to burn quickly. I also recommend leaving the pork a little pink in the middle, comes out much more tender and juicy.

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Grilled Broccoli

Reviewed: May 27, 2009

This was a fabulous side dish. I loved the tang of the lemon, and the savoriness of the Parmesan. However, I did think that the recipe called for too much lemon, and not enough oil, so I'll probably alter that a wee bit next time. Overall, fantastic.

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