Lamb Tenderloin With Molasses Mustard Sauce

Total Time: 4 hrs 30 mins Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 2
• 3/4 lb lamb tenderloin
• 1/4 cup molasses (i use blackstrap, but you could use light)
• 3 tablespoons apple cider vinegar, divided
• 2 tablespoons dijon mustard
• 2 tablespoons coarse grain mustard
• 1 tablespoon olive oil

Recipe

• 1 marinade: in a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
• 2 place lamb in sip top bag and pour marinade over.
• 3 refrigerate for 4 hours (can be made the morning of and marinaded longer).
• 4 cook: preheat oven to 400°f.
• 5 drain the marinade into a small saucepan, set aside.
• 6 heat the oil in a large heavy skillet over medium high heat.
• 7 lightly brown the tenderloin on all sides, about 5 minutes total.
• 8 place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°f.
• 9 remove from oven and place a loose foil tent over the meat.
• 10 let rest 5 minutes.
• 11 in the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
• 12 bring to a boil and reduce to a thick sauce consistency, about 1 minute.
• 13 serve lamb thinly sliced with sauce drizzled over top.