A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Honey-Mustard Pork Tenderloin
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- #45696
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound whole pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon paprika
directions
Preheat oven to 375 degrees F.
Combine honey, cider vinegar, brown sugar, mustard and paprika thoroughly. Coat tenderloin well with sauce.
Roast at 375 degrees F for 20 to 30 minutes, basting occasionally, until meat thermometer registers 160 degrees F.
Slice thinly to serve.
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nutrition data
296 calories, 5 grams fat, 30 grams carbohydrates, 32 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
June 16, 2009
We tried this recipe twice and liked it both times. The first time I made it I doubled the ingredients due to the fact that my tenderloin was over 2 pounds. In doing this I felt that the vinegar was alittle strong. When we tried it again, I made it for my parents and we had a loin that was over 3 lbs but we just doubled the ingredients but not the vinegar. It was much better. So if you don't like a real strong vinegar taste jut drop it down a notch.