Prep: 5 minutes Marinate: 8 hours Grill: 20 minutes
½ cup molasses
¼ cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon salt4
(3/4 pound) pork tenderloins
Vegetable cooking spray
Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses glaze.Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place pork on rack; grill, covered with grill lid, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once and basting with reserved molasses glaze during last 8 minutes. Yield: 8 servings.
***I use the apple cider vinegar
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