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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 259.4
  • Total Fat: 8.2 g
  • Cholesterol: 88.4 mg
  • Sodium: 163.1 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 34.5 g

View full nutritional breakdown of Sweet Roated Pork Tenderloin calories by ingredient
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Sweet Roated Pork Tenderloin

Submitted by: KAUFMAN1221

Introduction

One of my favorites growing up. Now a favorite in my house! We love pepper and use a lot. If you aren't a pepper fan, use much less (thus the One of my favorites growing up. Now a favorite in my house! We love pepper and use a lot. If you aren't a pepper fan, use much less (thus the
Number of Servings: 8

Ingredients

    2-3 pound boneless pork loin roast
    1/4 c honey
    2 T mustard (I like spicy mustard but dijon or regular work great too!)
    2T(more or less to taste) crushed black pepper corns
    dash of salt
    1/2 t thyme
    1 T parsley

    **sometimes I thinly slice garlic and then slip the slivers into tiny holes cut on the top of the roast--only do this if you are a garlic lover!**

Directions

Preheat oven to 325

1. Lightly grease a roasting pan and put roast in it.
2. In small dish combine honey and all other ingredients. Mix well.
3. Brush roast with about half of the mixture.
4. Bake for 1 hour
5. Brush on remaining mixture
6. Bake another 30-45 minutes until meat is 160.

Serves 8-10 people (3-4 oz of meat each).
This is great with potatoes and asparagus!

Number of Servings: 8

Recipe submitted by SparkPeople user KAUFMAN1221.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I used less pepper, added garlic and used my oven meat probe to cook. I think I'll try covering with foil next time. - 5/11/09

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  • Very Good
    1 of 1 people found this review helpful
    What a great flavor combo! Suggestion: CROCKPOT this with potatoes, onions, & maybe carrots on the bottom, then brush the pork, put it in, and pour the rest of the seasonings over everything. Mmm! Ready for supper when we get home. Can't wait to try it! - 4/17/09

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  • I agree with a lot of the others, that there was just a bit too much pepper. I will add more honey and mustard and cut back on the pepper next time. Was pretty good though. - 8/8/12

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  • I plan on making this tonight sounds absolutely Awsome!!!! Thanks for sharing... I tried it Delish!!! - 10/4/09

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  • Great marinade for pork. Slightly sweet. Cooked on bbq was great. Substituted sesame seeds for parsley and marinaded for roughly 4 hrs. Thanks! - 6/8/09

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  • Just adjust the pepper! It looks great and can't wait to try it. - 4/17/09

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  • This was a really good recipe. I didn't use as much pepper, but the other flavors blended very nicely. Thanks for the recipe. - 3/10/09

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  • This was very good! I changed up the recipe a little, by adding a teaspoon of horseradish, and also a few capers, istead of peppercorns. My husband really liked this. Thanks for sharing!! We will be having this at least once a month. - 2/21/09

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  • This recipe was okay, but because of the time involved cooking it I probably wouldn't make it again. - 3/1/08

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  • I wrapped it in aluminum foil to keep the moisture in and even my picky husband loved it! - 2/23/08

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  • Family loved this, even though I misread the recipe and used 1T thyme - oops. - 2/5/08

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  • Excellent, but I only used 1 T. of pepper. Definitely a keeper =) Thanks for sharing! - 2/2/08

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  • We really enjoyed this! I actually thought the pepper amount was perfect. I used a jalapeno mustard. - 1/28/08

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  • Ok, I chose this as a last minute choice for dinner & I loved it. The other comment was right, way to much pepper. I used 1 T pepper & 1 T garlic powder (wrks better in rub) and used Italian seasoning for the herbs. Even my fussy 4 yr old loved it! - 10/17/07

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  • Used less pepper (because of another comment). I would use more mustard, but we like hot mustard on pork. - 8/19/07

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  • Too much pepper... overpowering. It was okay, I have leftovers to eat, but I won't be fixing it again. Sorry. - 7/29/07

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  • I made this without the mustard. I added one finely chopped clove of garlic to the honey. Cooked the first hour covered in foil and uncovered for the remaining. I also put potatoes in the pan to cook with the pork. Really yummy! - 7/2/07

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  • I really liked this. I was a little afraid that it may be too sweet, but that was not the case. I would definately make it again! - 4/16/07

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