Search thousands of recipes reviewed by home cooks like you.

Molasses-Glazed Pork Tenderloin

Molasses-Glazed Pork Tenderloin

  • Prep

  • Cook

  • Ready In


This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 93.3g
  • 30%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet


  1. Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate.
  3. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Rate recipe

Your rating




This was good but I used less Molasses (just 1/2 cup) and 1/4 c. Apple Cider Vinegar. I also didn't use 1 c. as a baste. It might be good to marinate it longer than 30 minutes- maybe an hour would be better. The red pepper flakes made it a little too spicy in places. I will leave that out next time.


This recipe was pretty good. I would definitely suggest using less molasses and less apple cider vinegar. Probably a 1/2 cup of each, it makes a LOT of marinade. Also, try blotting the tenderloin before grilling, because the molasses has a tenancy to burn quickly. I also recommend leaving the pork a little pink in the middle, comes out much more tender and juicy.


Very nice flavor and easy to make. We made it in the oven using a meat thermometer to get it to 160 degrees and then tented it to let it sit for about 5 minutes. Perfectly cooked and great flavor. Thanks for sharing!