Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."
Recipe information
Total Time
4 1/2 hours (includes marinating time)
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
Step 2
Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
Step 3
Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
Step 4
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
Recipe notes
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