This Tangy Pork Tenderloin has a bit of Tex-Mex going on and is a cinch to make.
You need to marinate the pork tenderloin for one hour so plan ahead. I have not tried it but I don’t see any reason you couldn’t marinate it all day if you wanted to put it together in the morning and cook when you get home from work.
It makes lots of sauce so you could serve it with mashed potatoes to help soak up some of the tangy sauce. It goes great with these Molasses Baked Beans too!
Cooking time will depend on the size of your tenderloin. A small thinnish one will probably cook in about 25 minutes and a fatter, bigger one could take 35 minutes. It is best to test with a meat thermometer. You are looking for 160 degrees.
If you don’t have a meat thermometer then you will have to cut into it and check that the pinkness is gone.
This recipe is easy to upscale for a crowd. Just keep adding tenderloins and increase the marinade. I would say one tenderloin would feed 4 adults.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 60 minutes |
| Servings |
servings
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- 1 pork tenderloin
- 1/4 cup brown sugar
- 2 Tbsps cider vinegar
- 1 Tbsp ketchup or tomato paste
- 1 1/2 tsp chile powder
- 1 tsp ground cumin
- 1/4 tsp black pepper
Ingredients
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- Mix all ingredients and pour over the tenderloin. Marinate in the fridge for one hour (or up to 8 hours).
- Preheat oven to 450 degrees. Bake tenderloin in the marinade until it reaches 160 degrees or pinkness is gone from the center. This could be 25 -35 minutes depending on the size of you tenderloin.
- When done, remove from oven and cover loosely with foil. Let tenderloin rest 5 minutes.
- Slice and serve with additional sauce on the side.