Molasses Herbed Pork Tenderloin

I saw this recipe in the latest issue of the Paula Deen magazine. I don't really cook with molasses that much, and I had some in the pantry needing to be used up so I gave it a try.



2 (1-pound) pork tenderloins
1⁄2 cup soy sauce
1⁄4 cup molasses
1 teaspoon minced garlic
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary

In a large resealable plastic bag, place tenderloins.
In a small bowl, combine soy sauce, molasses, garlic, sage, and rosemary. Pour mixture over tenderloin; seal. Refrigerate for 2 hours, turning occasionally.
Preheat oven to 350°. Spray a shallow roasting pan with nonstick cooking spray.
Remove tenderloin from bag, discarding marinade. Place tenderloin in prepared roasting pan. Bake for 40 minutes. Let stand for 5 minutes before slicing. Serve tenderloin with Horseradish-Cream Sauce. Garnish with rosemary, if desired.

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