Whisk molasses, 2 tablespoons vinegar, and both mustard's in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours or the best is overnight.
Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 140-145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
Serve on a bed of curry lime mashed butternut squash and haricot verts; grilled asparagus or grilled baby zucchini.
Don't over cook pork. I take it off at 135 and let it rest and it is best with slight pink in center. If you find it undercooked you can put pork slices in a 350 oven for 5-8 minutes. Do ahead: I do the squash ahead and then microwave it and I par cook 3 minutes and cold water shock the green beans; refrigerate and then heat up in a little butter and kosher salt when ready to serve in a hot skillet. Or make it easy and grill asparagus or baby zucchini on the grill when your pork is almost finished.
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 148 (27%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 291.2mg||90 %|
|Sodium 403.2mg||14 %|
|Potassium 1781.3mg||47 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.3g|
|Protein 93.2g||133 %|
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Calories per serving: 548
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