• Cooking Time: 24 to 26
  • Servings:
  • Preparation Time:


This is favorite cut of pork, it is always tender and so delicious.


  • 2 tsp. olive oil
  • 1/2 small onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 Tbsp. Dijon mustard
  • 2 tsp. reduced-sodium soy sauce
  • 2 3/4-lb. pork tenderloins, trimmed of fat
  • freshly ground black pepper to taste


  • Preheat oven to 425 degrees F.
  • In a medium-sized saucepan, heat 1 tsp. of the oil over medium heat.
  • Add onions, jalapenos and garlic; sauté until softened, 2 to 3 minutes.
  • Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes. Rub tenderloins generously with black pepper.
  • Heat the remaining 1 tsp. oil in a medium-sized ovenproof skillet over medium-high heat.
  • Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.
  • Brush the pork generously with some of the barbecue sauce.
  • Place the skillet in the oven and roast for 7 minutes.
  • Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is
  • 160 degrees F.
  • Let the pork rest for 5 minutes.
  • Carve into 3/4-inch thick slices and serve.

Categories: Oven  Pork  Southern US  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved