Grilled Pork Tenderloin With Easy Marinade

Whisk ¼ cup mild-flavored (light) molasses, 2 Tbsp. apple cider vinegar, 2 Tbsp. Dijon mustard, and 2 Tbsp. coarse-grained mustard in small bowl to blend. Place 1 ¾-pound pork tenderloin in a heavy-duty resealable plastic bag or another airtight container. Pour marinade over. Seal tightly and refrigerate at least 4 hours or up to 1 day.

Prepare charcoal grill or gas grill for medium-high heat. Brush grill grates with vegetable oil. Strain pork, reserving marinade in a heavy small saucepan. Season pork with kosher salt and freshly ground black pepper. Grill pork until meat thermometer inserted into center registers 140°F–145°, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.

Meanwhile, add remaining 1 Tbsp. apple cider vinegar to pan with reserved marinade and boil until thickened to sauce consistency, about 1 minute.

Cut pork crosswise on slight diagonal into ½"-thick slices. Arrange pork slices on platter; drizzle sauce over.