"With the Merlot in the marinade, the pork is already carrying some of the wine flavors. The molasses and the grilling add a sweetness and weight to the pork that help transform it into a fuller-flavored white meat," she describes. The book is available for purchase at www.wentevineyards.com.
Grilled Pork Tenderloins Marinated in Merlot and Molasses
2/3 cup molasses
2 cups Merlot
½ cup balsamic vinegar
4 large cloves garlic, sliced
3 tablespoons lemon juice
½ teaspoon ground cinnamon
1 tablespoon grated fresh ginger
1 teaspoon ground nutmeg
1 teaspoon paprika
1 teaspoon kosher salt
2 or 3 pork tenderloins, or 1 boneless pork loin
(2 to 2 ½ pounds), well trimmed
In a small bowl combine the marinade ingredients and mix well. Place the pork in a large, nonreactive bowl and cover with the marinade. Set aside in the refrigerator for at least 3 hours (can marinate overnight).
Prepare a medium-sized fire in your grill. Remove the pork from the marinade and place on the grill over hot, glowing coals until cooked through, turning to cook it evenly 20 to 25 minutes for the loin, 12 to 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.