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Honey-Herb Pork Tenderloin

 Honey-Herb Pork Tenderloin
"Just two bites of this moist, mouthwatering 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
6 ServingsPrep: 10 min. Bake: 30 min.


  • 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


  • 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

2 of 2

Honey-Herb Pork Tenderloin (continued)

Directions (continued)

  • reserved sauce.
  • Yield: 6 servings.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.