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Sweet and Sour Honey Mustard Pork Tenderloin

Sweet and Sour Honey Mustard Pork Tenderloin

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 d 1 h 55 m
deb1001

deb1001

I could not get my husband to eat pork loin or roasts. I tried dozens of recipes, but he would just say it was okay but would never want me to make it again. After numerous tries I came up with this, and he likes it, but only if the rub stays on it for 24 hours. Believe me he knows when it doesn't! Now it is a regular on the menu without complaint. I hope others like it.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.
  2. Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.
  5. Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil.
  6. Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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