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Recipe: Sweet and Sour Honey Mustard Pork Tenderloin

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 doesnt Now it is a regular on the menu without complaint. I hope others like it.

Sweet And Sour Honey Mustard Pork Tenderloin Ingredients

  • 1 (2 pound) pork tenderloin, trimmed of fat

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • teaspoon paprika

  • 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

How to Make Sweet And Sour Honey Mustard Pork Tenderloin

  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).

Sweet And Sour Honey Mustard Pork Tenderloin Nutritions

  • Calories: 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:

Sweet And Sour Honey Mustard Pork Tenderloin Reviews

  • 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. :)

  • I made it for our communitys potluck and was an instant hit I received several requests for the recipe and asked to make it again. This is now a permanent recipe in my book.

Source: Sweet and Sour Honey Mustard Pork Tenderloin

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