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Just a Pinch

Meat The Star Of Your Summer BBQ: Bourbon Molasses-Glazed Grilled Pork Tenderloin

Marinated in a mixture of bourbon, molasses and coffee, these pork tenderloins are a sure-to-please dinner for a late summer BBQ.

Bursting with tangy and sweet flavour, these bourbon molasses-glazed grilled pork tenderloins from the KHTS Hometown Recipes category are a mouth-watering addition to your dinner table.

Ingredients

  • 2 – 1 lb pork tenderloins
  • 1/4 cup strong black coffee, cold or room temperature
  • 1/4 cup bourbon
  • 3 Tbsp dark molasses
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil, extra virgin
  • 2 Tbsp fresh thyme, chopped
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh black pepper

Directions

  1. Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat.
  2. Place them in a shallow container or large resealable bag. Set aside.
  3. In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
  4. When you’re ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
  5. Remove the pork from the marinade, reserving the marinade. Season pork with salt and pepper.
  6. Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes.
  7. Boil marinade for 5 minutes and baste tenderloin. Turn three or four times to avoid charring.
  8. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160 degrees for medium-well.
  9. Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.


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Meat The Star Of Your Summer BBQ: Bourbon Molasses-Glazed Grilled Pork Tenderloin

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About Jade Aubuchon

A Santa Clarita native, Jade has spent her whole life involved in community outreach. After graduating from Learning Post High in 2015, she went on to College of the Canyons to pursue a double major in English and Marketing. Jade spent several years as a ballroom dance performer for a local studio and has performed at public and private events throughout Santa Clarita. As KHTS Co-News Director Jade oversees the KHTS news team, which covers all the latest news impacting Santa Clarita. Along with covering and writing her own news stories, Jade can be heard broadcasting the daily local news every weekday morning and afternoon drive-time twice an hour on KHTS 98.1FM and AM-1220. Jade is also instrumental in reporting on-the-scene local emergencies, covering them on-air and via Facebook Live and YouTube. Another dimension to Jade’s on-air skills and writing are her regular political and celebrity interviews, including her bi-monthly interview with our Congressman Mike Garcia and many other local politicians and community leaders.