Pork Tenderloin With Molasses Mustard Sauce

• 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

1. Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
2. Place pork in sip top bag and pour marinade over.
3. Refrigerate for 4 hours (can be made the morning of and marinaded longer).
4. Cook: Preheat oven to 400u0b0F.
5. Drain the marinade into a small saucepan, set aside.
6. Heat the oil in a large heavy skillet over medium high heat.
7. Lightly brown the tenderloin on all sides, about 5 minutes total.
8. Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140u0b0F.
9. Remove from oven and place a loose foil tent over the meat.
10. Let rest 5 minutes.
11. In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
12. Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
13. Serve pork thinly sliced with sauce drizzled over top.

pork tenderloin, molasses, apple cider vinegar, mustard, coarse grain mustard, olive oil

Taken from www.food.com/recipe/pork-tenderloin-with-molasses-mustard-sauce-247066 (may not work)