Grilled Pork Tenderloin With Molasses And Mustard

• 1/4 cup mild-flavored (light) molasses
• 3 tablespoons apple cider vinegar, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons coarse-grained mustard
• 1 3/4-pound pork tenderloin

1. Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
2. Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145u0b0F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
3. Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
4. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

mildflavored, apple cider vinegar, mustard, coarsegrained mustard, tenderloin

Taken from www.epicurious.com/recipes/food/views/grilled-pork-tenderloin-with-molasses-and-mustard-232381 (may not work)