What's a good molasses-based glaze for pork tenderloin? My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns out, we don't care for cumin.

How could I make something similar without cumin. The original ingredients were:


2 tbsp molasses
1 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp salt
1 lb pork tenderloin
You might try giving it an Asian twist by replacing the cumin with a tablespoon of Chinese Five Spice powder (a mix of star anise, cloves, szechuan peppercorns, fennel and cinnamon), and the salt with a splash or two of soy sauce. I'd also add some freshly grated ginger and crushed garlic. You should then have a tasty, sticky Chinese-style glaze.