Sweet and Sour Honey Mustard Pork Tenderloin recipe

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Ingredients

1 (2 pound) pork tenderloin, trimmed of fat
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon paprika
¼ cup sweet and sour sauce (such as Kikkoman®), or as needed
3 tablespoons honey
4 teaspoons prepared yellow mustard
2 cups water, or as needed

Nutrition Info

182.8 calories
carbohydrate: 12.2 g
cholesterol: 65.5 mg
fat: 4 g
fiber: 0.5 g
protein: 23.7 g
saturatedFat: 1.3 g
servingSize: -
sodium: 135.9 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

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).

Recipe Yield

6 servings

Recipe Note

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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