Molasses And Cayenne Pork Loin
- 1/2 cup molasses
- 1/2 cup orange juice concentrate Thawed
- 2 tablespoons dijon mustard
- 2 tablespoons cider vinegar
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 pound pork loin
- Put first 6 ingredients into a zip top bag and mix them up. Add pork loin to marinade, remove as much air as possible from the bag, seal the bag, and shake to combine. Place in the refrigerator for at least an hour, preferably overnight. Turn bag periodically to make sure that all surfaces of the meat get marinated.
- Heat grill to a medium heat. Remove pork chops from marinade. Grill pork 3-4 minutes per side, internal temperature should be 145 degrees Farenheit. Remove pork loin from grill and allow meat to rest 5-7 minutes so that all of the juices can be re-absorbed into the meat. Keep an eye on the meat and the flames on your grill. The molasses and the orange juice have a lot of sugar in them which can cause the meat to burn.
molasses, orange juice concentrate, mustard, cider vinegar, garlic, cayenne pepper, pork loin
Taken from www.yummly.com/recipe/Molasses-and-Cayenne-Pork-Loin-1667527 (may not work)