Molasses-Glazed Pork Tenderloin Recipe -
Molasses-Glazed Pork Tenderloin Recipe
  • READY IN 1 hr

Molasses-Glazed Pork Tenderloin

Recipe by  

"This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie."

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Ingredients Edit and Save

Original recipe makes 1 pork tenderloin Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr


  1. Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate.
  3. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
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  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2008

This was good but I used less Molasses (just 1/2 cup) and 1/4 c. Apple Cider Vinegar. I also didn't use 1 c. as a baste. It might be good to marinate it longer than 30 minutes- maybe an hour would be better. The red pepper flakes made it a little too spicy in places. I will leave that out next time.

Most Helpful Critical Review
May 28, 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.


20 Ratings

May 20, 2010

Very nice flavor and easy to make. We made it in the oven using a meat thermometer to get it to 160 degrees and then tented it to let it sit for about 5 minutes. Perfectly cooked and great flavor. Thanks for sharing!

Jan 06, 2009

Im sorry but I did not like this at all. It caused a fight between my fiance and I...I thought that it was pretty funny how a Tenderloin could start an argument.

Apr 19, 2011

Made this for my parents this weekend and they absolutely loved it. I used some of the marinade for chicken yesterday and it was really good too.

Jun 09, 2008

This marinade does not smell so great, so I was worried, but thankfully this was good! I didn't have 2 cups of molasses - that's really a lot! So I used what I had left, which was 3/4 cup, along with 1/2 cup of apple cider vinegar and only 1/4 tsp of red pepper flakes because my 4 year old won't eat things too hot. I marinated for about 2 1/2 hours and reserved a 1/2 cup of marindade to baste with. I'd say you want to marinate as long as possible. Good flavor.

Nov 12, 2009

We really liked this...instead of grilling it I baked it on 375 for about 45 mins. in all of the sauce made (I cut the molasses down to 1/2 cup and 1/4 cup vinegar) I also marinated it in the fridge for 1 1/2 days. Sweet with a hint of spice at the end!

Sep 10, 2012

Well I used strong flavor molasses because that is all I had. Will probley try again with the mild molasses. But I loved the glaze on the pork and it was fork tender and juicy!


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 93.3 g
  • 30%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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