Molasses-Glazed Pork Tenderloin

This is the first of several recipes that I have been wanting to share with you! Hope you get a chance to try them and enjoy them as much as we did!

Davis and I went over to Dad and May's this past Sunday night to let Sullivan and Stella swim. They had a blast while we ate some good food! This pork tenderloin was our contribution, and it turned out delicious! 

Stella chilled on her float while everyone else swam!

Molasses-Glazed Pork Tenderloin from Gena Knox's Southern My Way
- 1/4 cup unsulfured molasses
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, chopped
- 2 pork tenderloins, about 3/4 lb. each, trimmed and silverskin removed (I used 1 tenderloin about 1 1/2 lbs)

Combine marinade ingredients and season with freshly ground black pepper. Place pork in a glass baking dish and pour marinade over to coat. Marinade in refrigerator for at least 1 hour and up to 3 hours, turning occasionally. Twenty minutes before cooking, remove dish from refrigerator and let stand at room temperature. Preheat grill to medium-high heat. Remove pork, turning occasionally, until thickest part registers 140 degrees on a instant-read thermometer about 18 minutes. Remove from grill, tent loosely with foil, and let meat rest for 5 minutes. Slice into 1-inch thick slices and serve.