Honey-Herb Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Just two bites of this moist, mouthwatering entree, and I asked for the recipe! Low enough in fat to fit my husbandâs heart-smart diet, itâs also tasty enough to serve company. Nancy Kopp of Manhattan, Kansas Ingredients:
1/2 teaspoon each dried marjoram, oregano and thyme |
1/2 teaspoon each garlic powder, seasoned salt, paprika and pepper |
2 pork tenderloins (3/4 pound each) |
sauce: |
1 small onion, chopped |
1 teaspoon canola oil |
1/2 cup tomato puree |
1/2 cup honey |
1/4 cup cider vinegar |
1 teaspoon dried oregano |
3/4 teaspoon garlic powder |
Directions:
1. In a small bowl, combine the marjoram, oregano, thyme, garlic powder, seasoned salt, paprika and pepper. Rub over pork. Line a roasting pan with heavy-duty foil; place tenderloins on a rack in prepared pan. Bake at 350° for 10 minutes.
2. Meanwhile, in a small nonstick saucepan, saute onion in oil until tender. Stir in the remaining sauce ingredients; bring to a boil. Remove from the heat. Set aside 1 cup; keep warm.
3. Spoon half of the remaining sauce over pork. Bake 20-30 minutes longer or until a meat thermometer reads 160°, brushing once more with sauce. Let stand for 5 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.
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