Ingredients
| 1/2 | cup molasses |
| 1/4 | cup coarse grain Dijon mustard |
| 2 | tablespoons apple cider vinegar |
| 1 | teaspoon seasoned salt |
| 1 | 3-pound pork tenderloin |
Instructions
Combine molasses, mustard, vinegar and seasoned salt, adjust salt to taste. You can also use honey Dijon mustard. Place pork tenderloin on grill over medium-hot coals (splitting the tenderloin in half makes it easier to grill and will cook faster). Cover with grill lid and cook until almost done, meat will be a little pink when cooked on the grill. Brush molasses sauce on pork and cover with lid. Cook until the thickest part of the tenderloin reaches an internal temperature of 160 degrees F, turning once and basting with the reserved molasses. You can double the sauce ingredients to make a dipping sauce. Warm the dipping sauce in the microwave before serving. Serves 8
