Honey-Spice Rubbed Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1lb. pork tenderloin 1/4 cup Kaft Catalina dressing, divided1 tsp. chili powder1 tsp. garlic powder1 tsp. dry mustard1/2 tsp. paprika1/4 tsp. dried thyme leaves1 TBSP. honey
Makes 4 servings
Bake: Preheat oven to 425. Brush meat with 2 Tbsp of dressing. Mix dry ingredients and rub onto meat. Place in baking pan. Mix remaining 2 tbsp. dressing with honey and set aside.
Bake 15 minutes, brush with dressing mixtures. Bake another 100 minutes or until cooked through (160 degrees).
Remove meat from oven; cover with foil and let stand 5 minutes before slicing.
GRILL: preheat grill to medium heat. Prepare meat as directed above. Place meat on grill; close grill lid. Grill 20 minutes, turning occasionally. brush with some of the honey mixture. ontinue grilling 5-10 minutes or until internal temperature is 160, brushing frequently with honey mixture. Let stand, covered with foil for 5 minutes before slicing.
Number of Servings: 4
Recipe submitted by SparkPeople user JBSMOMTAMMY.
Bake: Preheat oven to 425. Brush meat with 2 Tbsp of dressing. Mix dry ingredients and rub onto meat. Place in baking pan. Mix remaining 2 tbsp. dressing with honey and set aside.
Bake 15 minutes, brush with dressing mixtures. Bake another 100 minutes or until cooked through (160 degrees).
Remove meat from oven; cover with foil and let stand 5 minutes before slicing.
GRILL: preheat grill to medium heat. Prepare meat as directed above. Place meat on grill; close grill lid. Grill 20 minutes, turning occasionally. brush with some of the honey mixture. ontinue grilling 5-10 minutes or until internal temperature is 160, brushing frequently with honey mixture. Let stand, covered with foil for 5 minutes before slicing.
Number of Servings: 4
Recipe submitted by SparkPeople user JBSMOMTAMMY.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 7.1 g
- Cholesterol: 89.3 mg
- Sodium: 244.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.8 g
- Protein: 32.0 g
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