Back to Tangy Pork Tenderloin

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Tangy Pork Tenderloin Recipe

Tangy Pork Tenderloin Recipe

A simple marinade adds sweet flavor and tangy zip to juicy pork. "No one will ever guess there are only four ingredients in this sauce," reports Christopher Bingham of Lansing, Michigan. "For a spicier version, add more chili powder," he recommends.
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min. YIELD:6 servings

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 2/3 cup honey
  • 1/2 cup Dijon mustard
  • 1/4 to 1/2 teaspoon chili powder
  • 1/4 teaspoon salt

Directions

  • 1. Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
  • 2. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160°-170°.
  • 3. In a saucepan, warm the reserved sauce; serve with pork. Yield: 6 servings.

Reviews for Tangy Pork Tenderloin

Sort By :
MY REVIEW
CarolynnWoodhull User ID: 8065898 227247
Reviewed Jun. 1, 2015

"Thoroughly enjoyed the sauce. It really enhanced the pork, and I can envision using it for other meals!"

MY REVIEW
eabarr User ID: 1049365 94071
Reviewed Jul. 11, 2011

"This is an absolutely delicious recipe. Have made a couple of times. Excellent with the warmed sauced on top."

MY REVIEW
cklayum@gmail.com User ID: 5407286 27721
Reviewed Dec. 30, 2010

"one of my favorites"

MY REVIEW
rmjjjamadori User ID: 1039593 23043
Reviewed Jun. 11, 2010

"So easy and so tasty. My husband loves this!"

MY REVIEW
Vicki Estes User ID: 3461542 22995
Reviewed Dec. 17, 2009

"I have made this recipe for years for guests, they always love it!!"

Loading Image

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.