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Stir together first 6 ingredients. Remove half of mixture, and
chill. Place tenderloins in a shallow dish or heavy duty zip-top
plastic bag. Pour remaining molasses mixture over tenderloins.
Cover or seal, and chill 8 hours, turning occasionally. Remove
tenderloins from marinade, discarding marinade. Grill
tenderloins, covered with grill lid, over medium heat 375 for 25
minutes or until a meat thermometer in thickest portion registers
160, turning occasionally. Add broth and garlic salt and onion
powder to a saucepan. Cook over medium heat until it is reduced
by 3/4. Stir in remaining molasses mixture, and simmer 5
minutes. Stir together cornstarch and water. Stir into wine
mixture. Bring to a boil over medium heat, stirring constantly.
Boil, stirring constantly, 1 minute. Stir in 1/2 tsp salt. Serve with
sliced tenderloin.
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