This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Sadie

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
4 hrs
total:
4 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.

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  • Prepare the grill for indirect heat.

  • Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Nutrition Facts

267 calories; protein 23.4g 47% DV; carbohydrates 35.3g 11% DV; fat 3.6g 6% DV; cholesterol 65.3mg 22% DV; sodium 650.5mg 26% DV. Full Nutrition

Reviews (391)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2008
This pork dish was crazy good! I didn't have access to a grill due to the cold so I opted for the baking it for 40 minutes on 400 degree method and it was fabulous. I followed the recipe to a T but added in minced garlic to the marinade. We thoroughly enjoyed this and enjoyed the sauce it made served over white rice. Thank you for another great one! Read More
(312)

Most helpful critical review

Rating: 3 stars
10/24/2011
This was just OK for us. The meat was certainly tender but I felt it was rather bland. I added minced garlic to the ingredients, marinated overnight, then boiled the leftover marinade and let it reduce down and add a bit of butter for richness. Don't know if we'll have again. Read More
(10)
530 Ratings
  • 5 star values: 356
  • 4 star values: 117
  • 3 star values: 45
  • 2 star values: 10
  • 1 star values: 2
Rating: 5 stars
03/10/2008
This pork dish was crazy good! I didn't have access to a grill due to the cold so I opted for the baking it for 40 minutes on 400 degree method and it was fabulous. I followed the recipe to a T but added in minced garlic to the marinade. We thoroughly enjoyed this and enjoyed the sauce it made served over white rice. Thank you for another great one! Read More
(312)
Rating: 5 stars
04/03/2008
Very tasty! I buy pork tenderloin when it is on sale, mix up the marinade in a Ziploc bag, toss in the tenderloin and freeze. This way it is ready to go when it thaws and it's an easy, tasty meal that is ready for the grill. Read More
(215)
Rating: 5 stars
07/17/2007
I made this recipe last night and it was fantastic. Instead of throwing away the marinade however I boiled it (to kill the raw-pork germs) and then used it to baste the tenderloin while grilling. My tenderloin took about 40 minutes to cook over indirect heat and I turned it every 10 minutes and basted. The results was was very tender meat with a fantastic glaze. Yum! Read More
(197)
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Rating: 5 stars
01/09/2008
This is a fantastic recipe. I did not cook on the grill however, I first browned the tenderloin on the stovetop in a dutch oven with a little oil. Then, I added the sauce and baked in the dutch oven on 325 for about an hour, until the pork was cooked to 145 degrees. Also, when the pork was resting, I heated the sauce on the stove with a cup of chicken broth and little corn starch. Served the sauce over the pork. Thanks for the recipe! Read More
(122)
Rating: 5 stars
04/07/2008
I found this recipe on here about 6 months ago and it has since bcome my main marinade for pork. I even use it on my roasts. Sometimes I add some chopped rosemary and I always mince some garlic or use powder. Thanks for the great recipe! Read More
(61)
Rating: 5 stars
03/06/2008
Very delicious and easy. Marinated overnight and also saved the marinade and made into a wonderful gravy. Made it in winter so baked at 425 for 35 minutes in oven. Read More
(40)
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Rating: 5 stars
09/04/2003
I prepared this recipe on Sunday for my husband son (a toddler) and my 95 yrs old grandmother) and everyone loved it! This recipe is definite 'keeper'. Read More
(39)
Rating: 5 stars
01/09/2008
This was very tastey and my kids sat down saying they wouldn't eat it and ended up finishing the whole dish!! Very easy. Being January I roasted in a 400 degree oven for about 40 mins rather than grill it. Read More
(32)
Rating: 5 stars
03/19/2015
Just finished dinner with this as the star. It was delicious beyond description and I am not kidding. The ONLY change I added for us was 1/4 tsp minced garlic and a dash of cayenne to add a bit of heat and I mean very little heat. Marinated in a ziplock bag 4 hours; boiled the marinade while the tenderloin was in the oven then poured that syrup-thickness sauce over top and finished. Total cooking time 1 hour at 400 and it was a perfect 145 degrees at exactly an hour. Roasted red potatoes and onions (paprika garlic Olive oil) alongside; served with the greatest baby carrots (Dijon Glazed Carrots from this site--those are simply wonderful). It was one of the best meals ever. Husband quote: "I have honestly never ever had pork this good before". THANKS for the recipe! We'll be keeping for sure. Read More
(29)
Rating: 3 stars
10/24/2011
This was just OK for us. The meat was certainly tender but I felt it was rather bland. I added minced garlic to the ingredients, marinated overnight, then boiled the leftover marinade and let it reduce down and add a bit of butter for richness. Don't know if we'll have again. Read More
(10)