Molasses and Cayenne Pork Loin
By: Pamela
Published: Thursday, December 10, 2009 - 4:13pm

Ingredients




1/2 cup Molasses
1/2 cup Orange Juice Concentrate, Thawed
2 tablespoons Dijon Mustard
2 tablespoons Cider Vinegar
1/2 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1 pound Pork Loin

Preparation

1 Put first 6 ingredients into a zip top bag and mix them up.  Add pork loin to marinade, remove as much air as possible from the bag, seal the bag, and shake to combine.  Place in the refrigerator for at least an hour, preferably overnight.  Turn bag periodically to make sure that all surfaces of the meat get marinated. 2 Heat grill to a medium heat.  Remove pork chops from marinade.  Grill pork 3-4 minutes per side, internal temperature should be 145 degrees Farenheit.  Remove pork loin from grill and allow meat to rest 5-7 minutes so that all of the juices can be re-absorbed into the meat.  Keep an eye on the meat and the flames on your grill.  The molasses and the orange juice have a lot of sugar in them which can cause the meat to burn.

About


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.