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    Home » Main

    Tangy Pork Tenderloin

    Published: Mar 20, 2019 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

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    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!

    Close up of molasses baked beans in a dutch oven

    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.

     

    Two roasted pork tenderloins in red sauce

    Tangy Pork Tenderloin

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Dish
    Cuisine: American
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Servings: 4 servings

    Ingredients

    • 1 pork tenderloin
    • ¼ cup brown sugar
    • 2 Tbsps cider vinegar
    • 1 tablespoon ketchup or tomato paste
    • 1 ½ teaspoon chile powder
    • 1 teaspoon ground cumin
    • ¼ teaspoon black pepper

    Instructions

    • 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.

    Notes

    Nutrition

    Calories: 203kcal | Carbohydrates: 17g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 452mg | Potassium: 436mg | Fiber: 0.05g | Sugar: 16g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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