Molasses and Cayenne Pork Loin
Craig and I don’t have kids, but we do have a dog that is, in every way, like a child. Rizzo is temperamental, a picky eater, doesn’t like to share and occasionally demands to have things done her way. When we first got her, we thought it would be kind of fun to celebrate Mother’s Day and Father’s Day as Doggie Mommy and Doggie Daddy Day. Of course our family and friends thought we were nuts, but that’s really nothing new. Over the past few years, we really haven’t celebrated the days, but I thought we’d start up again. It was also a good excuse to fire up the grill for a little bbq. I used pork loin for this, but you could almost use any pork cut. You could also use this on chicken. I put the pork loin into a plastic, zip top bag, added the marinade and let it marinate overnight. If you don’t have the time to let it sit overnight, at least allow the meat to marinate for 1 hour. Plus, using the zip top bag and the grill means easy cleanup.
Total Steps
4
Ingredients
7
Tools Needed
7
Ingredients
- 1/2 cup Molasses
- 1/2 cup Orange Juice Concentrate, Thawed
- 2 tablespoons Dijon Mustard
- 2 tablespoons Cider Vinegar
- 1/2 teaspoons Garlic Powder
- 1/8 teaspoons Cayenne Pepper
- 1 pound Pork Loin
Instructions
Step 1
Combine molasses, orange juice concentrate, Dijon mustard, cider vinegar, garlic powder, and cayenne pepper in a zip-top bag and mix well. Add the pork loin to the marinade. Remove as much air as possible from the bag, seal it, and shake to ensure the pork is fully coated. Place in the refrigerator, turning periodically, for at least 1 hour, preferably overnight.
Step 2
Preheat the grill to a medium heat.
Step 3
Remove the pork loin from the marinade. Grill the pork loin for 3-4 minutes per side, until the internal temperature reaches 145 degrees Fahrenheit. Keep a close eye on the meat and the flames, as the high sugar content from the molasses and orange juice can cause it to burn easily.
Step 4
Remove the grilled pork loin from the grill and allow it to rest for 5-7 minutes so that all of the juices can be re-absorbed into the meat.