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Glazed Pork Tenderloin

Glazed Pork Tenderloin
“Here’s a well-seasoned recipe originally for the grill,” explains Virginia Smith in Peoria, Illinois. “But we liked it so much that I changed it for the oven just so we could enjoy it all year long!”
2 ServingsPrep: 20 min. + marinating Bake: 40 min.

Ingredients

  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • Dash cayenne pepper
  • 1 pork tenderloin (3/4 pound)
  • GLAZE:
  • 4-1/2 teaspoons brown sugar
  • 4-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon honey

Directions

  • In a small bowl, combine the first eight ingredients. Rub over pork.
  • Place in a large resealable plastic bag. Seal bag and refrigerate
  • overnight.
  • Combine the glaze ingredients. Place tenderloin on a rack in a
  • foil-lined shallow roasting pan. Bake, uncovered, at 350° for
  • 40-45 minutes or until a meat thermometer reads 160°, basting
  • occasionally with glaze. Let stand for 5 minutes before slicing.
  • Yield: 2 servings.
© Taste of Home 2013

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Glazed Pork Tenderloin (continued)

Nutrition Facts: 5 ounces cooked pork equals 263 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 737 mg sodium, 14 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013