This recipe was given to me by my sister-in-law, Mary Lynn. Excellent!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.

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  • Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.

  • While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

Nutrition Facts

365.1 calories; 40.5 g protein; 13.3 g carbohydrates; 126.6 mg cholesterol; 275.4 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/08/2008
This was a very good recipe. I was AMAZED at how quickly this cooked up. I cut the pork into slices and simply baked them with some veggies. I used Pam instead of olive oil and shook salt and black pepper over the tray before popping them in the oven (10 minutes per side). The mixture of seasonings and liquids cooked down nicely into a sweet yet spicy sauce. I would recommend that if you aren't a fan of spicy foods or are using a mustard that is spicier then Dijon (like I stupidly did) then you should cut the amount of mustard and horseradish in half. Other then that it was great! Read More
(32)

Most helpful critical review

Rating: 1 stars
09/07/2010
I'm sorry I consider myself to be a good cook who doesn't make inedible meals that often but this was inedible. My guy and I can really take the heat but the 1 tsp. red pepper flakes simply overwhelmed the flavor of the sauce! If reduced the dish could be salvaged but I would not make it again....tenderloin is too expensive to waste. Read More
(5)
62 Ratings
  • 5 star values: 42
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
08/08/2008
This was a very good recipe. I was AMAZED at how quickly this cooked up. I cut the pork into slices and simply baked them with some veggies. I used Pam instead of olive oil and shook salt and black pepper over the tray before popping them in the oven (10 minutes per side). The mixture of seasonings and liquids cooked down nicely into a sweet yet spicy sauce. I would recommend that if you aren't a fan of spicy foods or are using a mustard that is spicier then Dijon (like I stupidly did) then you should cut the amount of mustard and horseradish in half. Other then that it was great! Read More
(32)
Rating: 4 stars
08/08/2008
This was a very good recipe. I was AMAZED at how quickly this cooked up. I cut the pork into slices and simply baked them with some veggies. I used Pam instead of olive oil and shook salt and black pepper over the tray before popping them in the oven (10 minutes per side). The mixture of seasonings and liquids cooked down nicely into a sweet yet spicy sauce. I would recommend that if you aren't a fan of spicy foods or are using a mustard that is spicier then Dijon (like I stupidly did) then you should cut the amount of mustard and horseradish in half. Other then that it was great! Read More
(32)
Rating: 5 stars
09/13/2007
I didn't find it overly spicy but I like foods really spicy. This was really good though. I cut the red wine vinegar to 1 Tbsp. and cooked the onion and garlic in a small saute pan then added the rest of the sauce and let it sit on the burner that was still warm but off. We had it with pork chops and I put about 1/2 tsp. dijon mustard on the chops with about a tsp of sauce then baked them. I then poured the sauce over the cooked chops. We had it with horseradish mashed potatoes(potatoes sour cream horseradish kosher salt fresh ground pepper). The sauce was delicious mixed with the potatoes also. Read More
(24)
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Rating: 5 stars
04/13/2009
This recipe was delicious. I didn't have any horseradish so that was omitted from the sauce I also only put in one and a half tbsp of red wine vinegar and added an extra half tbsp of worcestershire. I had never grilled tenderloin before and it was so juicy...the sauce was a great mix of sweet/spicy!!! Read More
(22)
Rating: 4 stars
01/18/2011
not bad....I was surprised that the sauce was such a small amount. I also didn't fool with the grill tonight so I baked this in the oven at 450 for about 20-30 minutes...still very moist and tasty. I like the sauce....just might take a little getting used to not having the meat swimming in the sauce Read More
(11)
Rating: 5 stars
11/03/2008
Thanks so much for this recipe. Like the first reviewer suggested we used this as a marinade and turned out wonderful. One thing I added was a TBS of Balsamic Vinegar. Can't wait to serve this the next time we entertain. Read More
(10)
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Rating: 5 stars
07/29/2008
We used this as a marinade for the pork tenderloin and it came out great. I substituted brown mustard for the dijon and we thought it was great. Not spicy not vinegary just perfect. Read More
(9)
Rating: 5 stars
02/25/2010
I was looking for a recipe that I could prepare and cook tonight for Pork Tenderloin. Most other recipes required marinating overnight. This recipe is so fast and simple yet so delicious and full of flavor! I love the horseradish kick! I will definitely be making this again! Read More
(8)
Rating: 5 stars
04/21/2010
Excellent! The sauce was tangy sweet a bit spicy and delicious. Very flavorful. I was worried even as someone who likes spicy food that this might be too much spice but it was just right. This would also be great over chicken or beef. Super easy recipe...thanks! Read More
(7)
Rating: 5 stars
01/04/2011
incredible - just follow recipe and you will have an amazing dinner. served with brown rice and veggies really really good Read More
(7)
Rating: 1 stars
09/07/2010
I'm sorry I consider myself to be a good cook who doesn't make inedible meals that often but this was inedible. My guy and I can really take the heat but the 1 tsp. red pepper flakes simply overwhelmed the flavor of the sauce! If reduced the dish could be salvaged but I would not make it again....tenderloin is too expensive to waste. Read More
(5)