Marinated Grilled Pork Tenderloin

¼ cup barbecue sauce

2 tablespoons molasses

¼ cup vegetable oil

¼ cup white wine vinegar

¼ cup soy sauce

2 teaspoons red pepper sauce

1 clove garlic, finely chopped

1½ teaspoons black pepper

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard

2 (1 to 1¼ pound each) pork tenderloins

In a 1-gallon resealable plastic storage bag, mix the barbecue sauce, molasses, vegetable oil, vinegar, soy sauce, red pepper sauce, garlic, black pepper, Worcestershire sauce, and dry mustard. Add the pork tenderloin and turn to coat. Seal the bag and refrigerate for 2 to 4 hours.

Prepare a grill to medium-high heat. Remove the pork from the marinade and reserve the marinade in a saucepan. Oil the grill rack before cooking. Grill until the internal temperature of the pork reaches 160 degrees. Turn about every 7 minutes for even color.

Bring the marinade to a boil and simmer for 10 minutes. When the pork is done, transfer to a platter, cover, and allow the meat to rest for 10 minutes prior to carving. Slice thinly and spoon the hot marinade over the pork if desired.

Makes 8 to 10 servings.