Grilled Pork Tenderloin With Molasses Sauce

Ingredients

• 1 cup chicken broth 
• 1 teaspoon cornstarch 
• 2 tablespoons dijon mustard 
• 1 cup cooking wine dry white
• 2 tablespoons rosemary fresh chopped
• 2  garlic cloves chopped
• 0.5 cup blackstrap molasses 
• 1 tablespoon olive oil 
• 1 small onion chopped
• 0.5 teaspoon pepper freshly ground
• 1.5 pound pork tenderloins 
• 6 servings garnish: rosemary sprigs fresh
• 0.5 teaspoon salt 
• 1 tablespoon water 

Equipment

• frying pan
• sauce pan
• sieve
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Stir together first 6 ingredients; remove half of mixture, and chill.
2. Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.
3. Remove tenderloins from marinade, discarding marinade.
4. Grill tenderloins, covered with grill lid, over medium heat (300 to 35
5. about 25 minutes or until a meat thermometer inserted into thickest portion registers 160, turning occasionally.
6. Saut onion and garlic in 1 tablespoon hot oil in a saucepan until tender.
7. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes.
8. Pour through a wire-mesh strainer, discarding onion and garlic; return to pan.
9. Stir together cornstarch and water. Stir into wine mixture.
10. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.
11. Stir in 1/2 teaspoon salt.
12. Serve with sliced tenderloin.
13. Garnish, if desired.