Molasses Lamb Tenderloin With Red Wine Sauce

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 6
• 1 cup low sodium soy sauce
• 1 1/4 cups molasses
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 3 tablespoons minced fresh ginger
• 2 large garlic cloves, minced
• 3 (3/4 lb) lamb tenderloin
• 1/2 small sweet onion, minced
• 2 tablespoons butter
• 1/2 cup dry red wine
• 1 (14 1/2 ounce) can beef broth
• 1/4 cup water
• 2 tablespoons cornstarch

Recipe

• 1 combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
• 2 cover or seal; refrigerate 8 hours.
• 3 remove tenderloins from marinade; discard marinade.
• 4 grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160°, turning occasionally.
• 5 let stand 10 minutes before slicing.
• 6 to make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
• 7 add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
• 8 stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
• 9 serve tenderloin with sauce.