Demonstrated by Lisa Hemenway at Sur La Table cooking class.

8 Portions

4 pork tenderloins
Olive oil

1. With a boning knife, neatly remove any excess fat from the loin. Cut the end of the tail off and cut each loin in half cross grain.
2. Roll in olive oil and prepare the grill.
3. Grill pork on a very hot grill until nice grill marks appear on all sides.
4. Place in shallow baking dish and cover with spicy molasses marinade.

Serve with Mashed Sweet Potatoes.

See: Buttery Tomato En Brodo, Zinfandel Jam, Meyer Lemon Cheese Pie,