Sweet and Sour Honey Mustard Pork Tenderloin

Sweet and Sour Honey Mustard Pork Tenderloin

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deb1001 0

"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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1 d 1 h 55 m servings 183 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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).


  • 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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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 flav...

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