Molasses-Grilled Pork Tenderloin

½ c molasses
¼ c Dijon mustard
2 T apple cider vinegar or white vinegar
1 tsp salt
4 (3/4 lb) pork tenderloins

Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hrs. chill remaining molasses glaze.

Grill over medium coals (300^o-400^o) until center is 160^o. Use reserved remaining molasses glaze to base while roasting.