This recipe is always a hit at my house.The red wine sauce is my husband and daughters favorite(It's probably the only thing they agree on).I got the recipe out of a 2005 Southern living cookbook.
You can change a few things in the recipe without messing it up.I have added a couple of notes.I have found that making the cornstarch mixture ahead and having it close at hand is helpful.
I usually serve it with garlic mashed potatoes and asparagus.
1 cup reduced-sodium soy sauce
1 and 1/4 cup molasses(I always use maple syrup with great results)
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger(I often use ground ginger-1/4 tsp ground=1 tsp fresh)
2 large garlic cloves,minced
3 (3/4-pound)pork tenderloins
Red Wine Sauce
Combine first 6 ingredients in a shallow dish or zip-top freezer bag:add tenderloins.Cover or seal.,and chill 8 hours.
Remove tenderloins from marinade,discarding marinade.
Grill tenderloins,covered with grill lid,over medium-high heat(350-400)20 minutes or until a meat thermometer register 160 degrees.turning occasionally.Let stand 10 minutes before slicing.Serve with Red Wine Sauce if desired.makes 6 to 8 servings.
Red wine sauce
1/2 small sweet onion,minced
2 tablespoons butter
1/2 cup dry red wine (I usually use Cabernet or a merlot)
1(14oz) can beef broth
1/4 cup water
2 tablespoons cornstarch
Saute' onion in butter in a saucepan over medium-high heat 3 minutes.Add wine cook 3 minutes.Add beef broth,bring to a boil and cook 5 minutes.
Stir together 1/4 cup water and cornstarch add to broth mixture stirring constantly.1 minute or until mixture thickens.Remove from heat and serve over tenderloin.Makes about 1 1/4 cups.
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