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Thursday, October 6, 2011

Root Beer Molasses Glazed Pork Tenderloin

I want to start this entry off with a little story. There was these three moles crawling in a tunnel. The papa mole says yum, I smell mashed taters. The Mama mole says yum, I smell fried chicken. The Baby mole says yuck, I smell molasses! Just a little humor to get you in a good mood to try this yummy recipe! It is from the Tupelo Honey cook book and can be found on page 149. The book suggest pairing this recipe with a nice glass of Riesling, sadly I only had Zinfandel.

1 pork tenderloin (around 1lbs)
12 ounces of root beer
1/2 cup molasses
1 tablespoon canola oil

Cut the tenderloin diagonally into 1 inch thick slices and set aside.
In a medium mixing bowl, combine the root beer and molasses, mixing thoroughly. Poor over the pork loin. Let marinate for at least 1 hour.

Heat the canola oil in a large heavy skillet over high heat. Drain the liquid from the pork and place the pork in the hot oil. Sear each side for 3 minutes or until cooked to medium or to preference, I cooked mine till well done.

This was a great twist on pork loin. Carson normally doesn't care for pork, something about the way he had to eat it in his child hood or some silly thing. If I want pork, then I have to come up with clever ways to entice him with it. As you can see in the above pic, I served this with cheesy ranch baked potato's, steamed carrots, and fresh baked biscuits, well the frozen kind you bake. I still haven't been able to master the southern art of good biscuit baking, I tend to bake these deadly weapons you could throw at a robber. I would give this recipe a 2 on the easiness scale because it was so simple. It is a must try!

Until next time, happy eating!

Jason =)


  1. Hey Jason,

    Another idea you can do for this recipe is braise the pork in the marinade.

    Season your pork with salt and pepper. Then sear the pork, in a pot, until it has browned on each side.

    Put in the root beer and molasses, if it doesnt cover it completely, add a bit of water, or stock of some kind until you just cover the meat. (you can also add in some root vegetables like carrots or parsnips too to add in some more flavor)

    Bring the liquid to a boil, then reduce to just a simmer, cover and let it cook for about 2-3 hrs. The liquid will reduce a bit, but the pork will be nice and tender.

    You can take your cooking liquid and put it on high heat to reduce and since it contains both root beer and molasses it will reduce to a thick sauce that could accompany your pork.

    Let me know how this one works, I seem to recall making something similar for you and carson on one of my visits.

    P.S. If you want some biscuit tips let me know the next time I am in town, I make a mean biscuit XD

    -The Brother

  2. Oops, Forgot to mention.... When you braise the pork, dont use tenderloin, but use pork butt or spare ribs, both are cheaper than tenderloin but braise wonderfully.

    And to clarify why Carson doesnt like pork so much. Imagine eating Pork Chops about 5 nights a week every week. Made by mum.

    -The Brother