Molasses-Glazed Pork Tenderloin

Molasses-Glazed Pork Tenderloin


"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 1 h {{adjustedServings}} servings 581 cals

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:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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  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.
Tips & Tricks
Stuffed and Rolled Pork Tenderloin

See how to make pork tenderloin stuffed with herbs, garlic, and currants.

Pork Tenderloin Diablo

See how to make quick pork tenderloin in a spicy cream sauce.


  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 16

  1. 20 Ratings


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.


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!


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.