Recipe by GOLDIE6175
"This recipe was given to me by my sister-in-law, Mary Lynn. Excellent!"
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1 (1 1/2 pound)
olive oil for brushing
ground black pepper to taste
red wine vinegar
crushed red pepper flakes
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 pepper 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!
I'm sorry, I consider myself to be a good cook who doesn't make inedible meals that often, but this was inedible. My guy and I can really take the heat, but the 1 tsp. red pepper flakes simply overwhelmed the flavor of the sauce! If reduced, the dish could be salvaged, but I would not make it again....tenderloin is too expensive to waste.
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. 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 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.
not bad....I was surprised that the sauce was such a small amount. I also didn't fool with the grill tonight, so I baked this in the oven at 450 for about 20-30 minutes...still very moist and tasty. I like the sauce....just might take a little getting used to not having the meat swimming in the sauce
Thanks so much for this recipe. Like the first reviewer suggested, we used this as a marinade and turned out wonderful. One thing I added was a TBS of Balsamic Vinegar. Can't wait to serve this the next time we entertain.
We used this as a marinade for the pork tenderloin, and it came out great. I substituted brown mustard for the dijon, and we thought it was great. Not spicy, not vinegary, just perfect.
I was looking for a recipe that I could prepare and cook tonight for Pork Tenderloin. Most other recipes required marinating overnight. This recipe is so fast and simple yet so delicious and full of flavor! I love the horseradish kick! I will definitely be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sassy Pork Tenderloin
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 141
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