For this ultrasimple dish from cookbook author Holly Clegg, mix the marinade in the morning (or the night before) and add the pork, and then all you have to do is bake or grill the meat. Clegg suggests keeping tenderloins in the freezer so you're always prepared to make a quick dinner.
Credit: Meals on the Move by Holly Clegg
Servings: 6 to 8
- 2 (1-pound) pork tenderloins
- 1/3 cup molasses
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
Trim the tenderloins of excess fat.
Combine the molasses, soy sauce, honey and Worcestershire sauce in a shallow dish with the tenderloins. Cover and refrigerate several hours or overnight, turning several times.
Grill the pork over a medium-hot grill for about 20 minutes or until the internal temperature is 160 degrees F. (To prepare in the oven, bake at 350 degrees F for about 50 minutes.) Enjoy!
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