I could not get my husband to eat pork loin or roasts. I tried dozens of recipes, but he would just say it was okay but would never want me to make it again. After numerous tries I came up with this, and he likes it, but only if the rub stays on it for 24 hours. Believe me he knows when it doesn't! Now it is a regular on the menu without complaint. I hope others like it.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.

    Advertisement
  • Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.

  • Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil.

  • Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Cook's Note:

I like to rub the pork on Saturday and baste on Sunday morning. I then put the pork in the oven on 250 degrees F (120 degrees C) for 3 hours then set to go to warm. That way it is ready when I come home from church. While it is on warm I baste again and prepare my side dishes.

You can apply rub for a shorter time and then apply baste but you won't get the flavor into the meat, it will only be on the outside of it.

Nutrition Facts

183 calories; protein 23.7g 48% DV; carbohydrates 12.2g 4% DV; fat 4g 6% DV; cholesterol 65.5mg 22% DV; sodium 135.9mg 5% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2014
Tasty and a nice change from the usual ways I prepare pork tenderloin! I rubbed the spices on the night before and they really did infuse the pork w/ great flavor. We really enjoyed all the flavors going on in this. I served it w/ sauerkraut (that I baked in the dish w/ the pork) and mashed potatoes. I would def make this again! Thanks for sharing.:) Read More
(10)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2014
Tasty and a nice change from the usual ways I prepare pork tenderloin! I rubbed the spices on the night before and they really did infuse the pork w/ great flavor. We really enjoyed all the flavors going on in this. I served it w/ sauerkraut (that I baked in the dish w/ the pork) and mashed potatoes. I would def make this again! Thanks for sharing.:) Read More
(10)
Rating: 5 stars
06/14/2018
I made it for our community's potluck and was an instant hit! I received several requests for the recipe and asked to make it again. This is now a permanent recipe in my book. Read More