Tangy Pork Tenderloin
You can never have too many main course recipes, so give Tangy Pork Tenderloin a try. For $1.85 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 310 calories, 32g of protein, and 6g of fat. This recipe serves 6. A mixture of chili powder, dijon mustard, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 30 minutes. A few people made this recipe, and 14 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 70%. If you like this recipe, you might also like recipes such as Tangy Grilled Pork Tenderloin, Sweet-and-Tangy Roasted Pork Tenderloin, and Tangy Apricot BBQ Pork Tenderloin.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 to 1/2 teaspoon chili powder
1/2 cup Dijon mustard
2/3 cup honey
2 pork tenderloins (1 pound each)
1/4 teaspoon salt
Equipment:
ziploc bags
bowl
kitchen thermometer
grill
sauce pan
Cooking instruction summary:
Directions 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. 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°. In a saucepan, warm the reserved sauce; serve with pork. Yield: 6 servings. Originally published as Tangy Pork Tenderloin in Quick CookingMay/June 2000, p46 Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
3. 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°.
4. In a saucepan, warm the reserved sauce; serve with pork.
Nutrition Information:
covered percent of daily need
