Honey-Herb Pork Tenderloin Recipe

Honey-Herb Pork Tenderloin Recipe
Photo by: Taste of Home
Rating

50% would make again

"Just two bites of this moist, mouth-watering entree, and I asked for the recipe! Low enough in fat to fit my husband’s heart-smart diet, it’s also tasty enough to serve company." --Nancy Kopp of Manhattan, Kansas

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 10 min. Bake: 30 min.

Ingredients

  • 1/2 teaspoon each dried marjoram, oregano and thyme
  • 1/2 teaspoon each garlic powder, seasoned salt, paprika and pepper
  • 2 pork tenderloins (3/4 pound each)
  • SAUCE:
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 1/2 cup tomato puree
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder

Directions

  • In a small bowl, combine the marjoram, oregano, thyme, garlic powder, seasoned salt, paprika and pepper. Rub over pork. Line a roasting pan with heavy-duty foil; place tenderloins on a rack in prepared pan. Bake at 350° for 10 minutes.
  • Meanwhile, in a small nonstick saucepan, saute onion in oil until tender. Stir in the remaining sauce ingredients; bring to a boil. Remove from the heat. Set aside 1 cup; keep warm.
  • Spoon half of the remaining sauce over pork. Bake 20-30 minutes longer or until a meat thermometer reads 160°, brushing once more with sauce. Let stand for 5 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.

Nutrition Facts: 3 ounces cooked pork with about 3 tablespoons sauce equals 243 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 181 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Honey-Herb Pork Tenderloin published in Light & Tasty June/July 2007, p21

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Reviews for Honey-Herb Pork Tenderloin (2)

Honey-Herb Pork Tenderloin Recipe

Honey-Herb Pork Tenderloin

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Oct. 28, 2008 by MTuggle

My family enjoyed this recipe. I served the tenderloin over a garden salad and the sauce was the perfect dressing.

Reviewed on Oct. 04, 2008 by badkitty

Not good....

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