Sweet and Sour Honey Mustard Pork Tenderloin

Sweet and Sour Honey Mustard Pork Tenderloin

by Blanca Prieto 1 year ago
5 (2)
1 hour
182.8 kcal
12.2 g carbs
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Description

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.

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
Directions
  1. 1. Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.
  2. 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. 3. Preheat oven to 300 degrees F (150 degrees C).
  4. 4. Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.
  5. 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. 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).
Nutrition Facts
serving: 6 servings
calories: 182.8 kcal
carbohydrates: 12.2 g
protein: 23.7 g
saturated fat: 1.3 g
cholesterol: 65.5 mg
sodium: 135.9 mg
fiber: 0.5 g
sugar: 8.8 g