Pork Tenderloin With Molasses Mustard Sauce - cooking recipe

Ingredients

3/4 lb pork tenderloin
1/4 cup molasses (I use blackstrap, but you could use light)
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse grain mustard
1 tablespoon olive oil

Preparation

Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
Place pork in sip top bag and pour marinade over.
Refrigerate for 4 hours (can be made the morning of and marinaded longer).
Cook: Preheat oven to 400\u00b0F.
Drain the marinade into a small saucepan, set aside.
Heat the oil in a large heavy skillet over medium high heat.
Lightly brown the tenderloin on all sides, about 5 minutes total.
Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140\u00b0F.
Remove from oven and place a loose foil tent over the meat.
Let rest 5 minutes.
In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
Serve pork thinly sliced with sauce drizzled over top.