Molasses Pork Tenderloin With Red Wine Sauce - cooking recipe

Ingredients

1 cup low sodium soy sauce
1 1/4 cups molasses
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger
2 large garlic cloves, minced
3 (3/4 lb) pork tenderloin
Red Wine Sauce
1/2 small sweet onion, minced
2 tablespoons butter
1/2 cup dry red wine
1 (14 1/2 ounce) can beef broth
1/4 cup water
2 tablespoons cornstarch

Preparation

Combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
Cover or seal; refrigerate 8 hours.
Remove tenderloins from marinade; discard marinade.
Grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160\u00b0, turning occasionally.
Let stand 10 minutes before slicing.
To make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
Add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
Serve tenderloin with sauce.