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Sweet heavenly molasses I love you! – unknown
What is Molasses?
At the time I made this pork tenderloin recipe, I really didn’t know much about molasses. Honestly, the only time I ever “used” molasses was when I told someone “your slow as molasses”. Nice, right?! Actually, while pretty thick and gooey, that sucker poured out of the bottle quickly! Just sayin.
Molasses is a thick syrup left over from the sugar refining process and can be used in savory dishes and as a sweetener in baked goods. You should try using molasses in marinades, bbq sauces, and baked beans. You could also use it as a glaze or spread on toast, baked potatoes, and when roasting meats. It’s even a great to use in cake and cookie recipes. I was surprised to find out that molasses contains a good amount of iron which makes it good for vegetarians, pregnant woman and those suffering from anemia. It’s also rich in calcium, copper, potassium and magnesium.
If you haven’t cooked with molasses I would say give it a try. I was slightly skeptical at first because it’s a really new ingredient in my pantry, but I loved the great color and flavor it lent to this dish.
Molasses-Teriyaki Pork Tenderloin
- 2 Pork Tenderloins
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Teriyaki
- 1/2 cup Unsulphured Molasses
- Garlic salt to taste
- Mix the ingredients above in a deep dish and marinate tenderloin(s) for few hours or overnight. *A plastic zip bag also works well*
- Preheat oven to 400 degrees F
- Remove tenderloins from the refrigerator and let stand at room temperature for 15 minutes before roasting.
- Grill or sear meat on high for about 6-7 minutes on each side and then transfer to a roasting pan.
- Put roasting pan in the oven to continue cooking for another 20 minutes (or until cooked through).
- Remove from oven when done, let stand a few minutes and slice.