Anyone have recipe for Merlot-Molasses Pork Tenderloin?

[Jollyjo]

Merlot-Molasses Marinated Pork Tenderloins - CLBB posted by beckms -Delicious! I've had this in my to try pile for awhile and, boy, I'm glad I did. The marinade smelled funny when I made it but by the time I pulled it out (about 8 hours later), the pork smelled wonderful and grilled up beautifully. Definite repeater!

I can't find it anywhere on this board - blasted search engine!

Anyone have it handy or can you point me in the right direction?

TIA

[Canice]

I'm guessing it's this one?

Grilled Pork Tenderloins Marinated in Merlot and Molasses

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup molasses
2 cups Merlot
1/2 cup balsamic vinegar
4 large cloves garlic -- sliced
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1 tablespoon grated fresh ginger
1 teaspoon ground nutmeg
1 teaspoon paprika
1 teaspoon kosher salt
2 pork tenderloins -- or 1 boneless pork
loin (2 to 2 1/2 pounds), well trimmed (2
to 3)

In a small bowl, combine marinade ingredients and mix well. Place the pork in a large, non-reactive bowl and cover with the marinade. Set aside in refirgerator for at least 3 hours ( it can marinate overnight).


Prepare a medium-sized fire in your grill. Remove pork from the marinade and place on grill over hot, glowing coals until cooked through, turning to cook evenly, 20-25 minutes for the loin and 12-15 minutes for the tenderloins, or until a meat thermometer registers 140 degrees. Let the pork rest for approximately 10 minutes before cutting it into thin slices. Serve warm or at room temperature.


Source:
"Sharing the Vineyard Table
Wente Brothers"

[Jollyjo]

That must be it - thanks.

Next question - has anyone done this in the oven instead? Did you sear them first and then bake them? Any idea how long and what temp?

[annagins]

We made this last night because it sounded so good. The marinade is excellent! My only complaint is that the recipe does not include any sort of glaze or sauce and the pork just tasted like flavored pork. It needed something to jazz it up a bit.

Given that, the flavor of the meat itself was terrific and you could really taste the molasses. We marinated it for about 5 or 6 hours and grilled it for 25 minutes (seared, then grilled over medium indirect heat).

Next time, I'll probably make a full batch of marinade, set aside some of it before adding the raw pork, then turn the set aside portion into a sauce......somehow.

[little_bopeep]

Do you think you could reduce the marinade down by simmering for a long time? Ot sounds sooooooo good.

[annagins]

Do you think you could reduce the marinade down by simmering for a long time? Ot sounds sooooooo good.

Yes, you are on the right track. A combination of simmering and maybe cornstarch (which I don't like using) or some other thickener....ground tapioca...I don't know.

CL's Korean Pork Tenderloin is such a great recipe because you boil the marinade and turn it into a nice sauce. Maybe you could do the same with this marinade....I just don't know how it would taste. The recipe makes a ton of marinade though, so if you feel uneasy about soaking raw pork and then boiling it after you've used it as a marinade, you could just set aside (as mentioned earlier) some of the marinade to use as a sauce. But again, you might need to add stuff to make it work. I should have done this when I made it, but was too lazy.

[Terrytx]

We had this last night and it was excellent. I used a 2 pound loin instead of tenderloin, let it marinate about 5 hours and used smoked paprika, otherwise followed the recipe. The meat had a wonderful flavor and was tender and moist. Loved it!

[Peggy]

Terry - Did you reduce down the marinade for a glaze to serve it with? I am making this tonight for dinner and am glad to hear you liked it. It's funny - I own the cookbook it came from but never noticed the recipe until I saw it on the BB. :o

Peggy

[Terrytx]

No, I just served it "neked" and we thought it had plenty of flavor. Have you fixed anything else good from that cookbook?

[Peggy]

Yes I have. Here are some of my favorite recipes:

Kimball's Caesar Salad
Mile High Chocolate Cake
Pizza with Pesto, Corn, Vine-Ripened Tomatoes and Fresh Mozzarella
Rhode Island Clams Steamed in Sauvignon Blanc with Gravenstein Apples, Shallots and Chervil
Roast Chicken with Pear and Cornbread Stuffing
Oatmeal Cookie Sandwich with Sauteed Apples and Ice Cream

Do you have the cookbook? I love to just look through it. I have a copy that is autographed by Carolyn Wente and Kimball Jones. We used to live a few miles from the winery before we moved up here. Actually we were married in a local winery and Wente Bros (Kimball) catered the event. Fabulous food!

Peggy

[jtoepfert100]

No, I just served it "neked" and we thought it had plenty of flavor. Have you fixed anything else good from that cookbook?

I agree with Terry. We made this in the summer and I remember thinking it was one of the best pork tenderloins we had ever had. Of course, we're not really sauce people but it had a lot of flavor on it's own.

Peggy - thanks for the review of the book. I remember thinking in the summer I needed to find out more about it - now it's on my ever growing wish list!

[Terrytx]

Yes I have. Here are some of my favorite recipes:


Actually we were married in a local winery and Wente Bros (Kimball) catered the event. Fabulous food!

Peggy

lucky you-fond memories :) No, I don't have that cookbook.

[SweetTooth]

Bumping up...any thoughts on if this could be baked?

TIA

[Peggy]

Julie - I think it could be baked instead of BBQ'ed. In fact, I almost baked it tonight because it was in the 30's outside and DH had to go out in the cold to cook it. If you try it in the oven, let us know how it comes out!

Peggy