Sweet and Sassy Pork Tenderloin40 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 45 min
“This recipe was given to me by my sister-in-law, Mary Lynn. Excellent!” - by GOLDIE6175
Original recipe yields 3 servings
- Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
- Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
- While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.
Amount Per Serving (3 total)
- 365 cal
- 15.6 g
- 13.3 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"This was a very good recipe. I was AMAZED at how quickly this cooked up. I cut the pork into slices and simply baked them with some veggies. I used Pam instead of olive oil and shook salt and black pe..." See morepper over the tray before popping them in the oven (10 minutes per side). The mixture of seasonings and liquids cooked down nicely into a sweet, yet spicy sauce. I would recommend that if you aren't a fan of spicy foods or are using a mustard that is spicier then Dijon (like I stupidly did) then you should cut the amount of mustard and horseradish in half. Other then that, it was great!"
"This recipe was delicious. I didn't have any horseradish so that was omitted from the sauce, I also only put in one and a half tbsp of red wine vinegar and added an extra half tbsp of worcestershire...." See more I had never grilled tenderloin before and it was so juicy...the sauce was a great mix of sweet/spicy!!!"
"I didn't find it overly spicy but I like foods really spicy. This was really good though. I cut the red wine vinegar to 1 Tbsp. and cooked the onion and garlic in a small saute pan then added the rest..." See more of the sauce and let it sit on the burner that was still warm but off. We had it with pork chops and I put about 1/2 tsp. dijon mustard on the chops with about a tsp of sauce then baked them. I then poured the sauce over the cooked chops. We had it with horseradish mashed potatoes(potatoes, sour cream, horseradish, kosher salt, fresh ground pepper). The sauce was delicious mixed with the potatoes also."
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