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Baked Pork Tenderloin
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- #39197
Pork goes well with tangy-sweet flavors so the brown sugar and Dijon mustard mixture in this recipe fits right in.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1 1/4 pound pork tenderloin
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
directions
Preheat the oven to 450 degrees F.
Remove the silverskin from the pork (optional). Place the pork tenderloin on a rack in a shallow roasting pan.
Combine the brown sugar, mustard, paprika, and ginger in a small bowl until well mixed. Spread half of the mixture over the top of the pork.
Place the pork in the oven and bake, uncovered, for 15 minutes at 450 degrees F.
Spread the remaining brown sugar mixture over the pork and bake for 15-20 minutes longer, or until the pork test done at 160 degrees F on a meat thermometer.
Remove from oven and let pork sit for 5 minutes before slicing and serving.
nutrition data
195 calories, 5 grams fat, 5 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 4, 2013
I modified this just a bit. Used the same ingredients but rubbed it on the tenderloin about 4-5 hours ahead of cooking so it could soak in more. Felt it gave the meat more flavor instead of just sitting on the outside. Will make this again. Would be good on pork chops too I think.
July 4, 2013
I don't usually like a bunch of sugar on meat but we tried this last night and loved it. It's got a tangy warm sweet taste to it which went well with the pork.
August 29, 2007
Terrific recipe! Great when you're pressed for time, it was simple to whip together and tasted fabulous. Excellent for pork sandwich leftovers the next day, too! Served with zucchini & baked pineapple.
July 18, 2007
Best dinner we have had in a while! Perfect and easy recipe!
May 28, 2006
I didn't have any cinammon, but even without it this was absolutely delicious!! My only sugestion though is to line your pan with foil, as if you don't, you will be chipping it off the pan...the sugar in it. But by all means don't let that deter you, so simple and absolutely great!