Sweet and Sour Honey Mustard Pork Tenderloin Recipe - Allrecipes.com
Sweet and Sour Honey Mustard Pork Tenderloin Recipe
  • READY IN 1+ days

Sweet and Sour Honey Mustard Pork Tenderloin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 day 1 hr 55 mins

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).
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • I like to rub the pork on Saturday and baste on Sunday morning. I then put the pork in the oven on 250 degrees F (120 degrees C) for 3 hours then set to go to warm. That way it is ready when I come home from church. While it is on warm I baste again and prepare my side dishes.
  • You can apply rub for a shorter time and then apply baste but you won't get the flavor into the meat, it will only be on the outside of it.
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Reviews More Reviews

Nov 09, 2014

Tasty and a nice change from the usual ways I prepare pork tenderloin! I rubbed the spices on the night before and they really did infuse the pork w/ great flavor. We really enjoyed all the flavors going on in this. I served it w/ sauerkraut (that I baked in the dish w/ the pork) and mashed potatoes. I would def make this again! Thanks for sharing. :)

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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