You will need 1 package pork tenderloins – 2 plus pounds – they usually come 2 loins to a package, each loin a little over a pound, for a total of about 2 and a quarter pounds.
For the marinade:
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup apple cider molasses – see below for recipe and/or substitutions
3 tablespoons Worcestershire sauce
1 tablespoons fresh rosemary, chopped
1 tablespoons fresh thyme, stems removed
1 or 2 red jalapeno peppers (Fresno Chilies), seeded and chopped
fresh ground pepper to taste
Add enough water to make 1 and 1/2 cups marinade
Whisk all ingredients together.
Trim any fat and the silver skin from the tenderloins. Place the whole tenderloins in a zip bag and pour the marinade over. Seal, refrigerate and let marinade for at least an hour.
Preheat a grill to high. Remove the tenderloins to a platter. Place the tenderloins on the grill, directly over coals or burners. Grill with lid closed for three minutes and turn the tenderloins. Repeat this step three times, for a total cooking time of 12 minutes for medium rare. Remove tenderloins from the grill and tent with tin foil. Let them rest for at least ten minutes. While they are resting, make the sauce.
For the sauce:
Pour the marinade in a saute pan. Bring the marinade to a good rolling boil, then reduce to medium low and reduce until thick and syrupy. Add 2 tablespoons onion jam and 1 tablespoon butter and heat through while stirring. The sauce should be thick and glossy. Season the sauce to taste with salt and pepper.
Slice the tenderloins and arrange on platter. Pour sauce over and serve. Yummmm!!