Molasses Pork Tenderloin With Red Wine Sauce

• 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

1. Combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
2. Cover or seal; refrigerate 8 hours.
3. Remove tenderloins from marinade; discard marinade.
4. Grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160u0b0, turning occasionally.
5. Let stand 10 minutes before slicing.
6. To make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
7. Add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
8. Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
9. Serve tenderloin with sauce.

soy sauce, molasses, lemon juice, olive oil, fresh ginger, garlic, pork tenderloin, red wine sauce, sweet onion, butter, dry red wine, beef broth, water, cornstarch

Taken from www.food.com/recipe/molasses-pork-tenderloin-with-red-wine-sauce-217501 (may not work)