Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Pam Elsins: "Absolutely yummy!!! We were out of brown mustard…" Read More
10Ingredients
20Minutes
550Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork tenderloin
- 1 1/2 Tbsp. olive oil
- 1/4 cup balsamic vinegar
- 3 Tbsp. honey
- 1/4 cup jam (Triple Berry used but any red fruit jam is good)
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp. fresh cilantro
- 1 Tbsp. Sriracha (or more to taste)
- 1 Tbsp. spicy brown mustard
- 2 whole garlic (cloves of)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
NutritionView More
Unlock full nutritional details with subscription
550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol150mg50% |
Sodium250mg10% |
Potassium1250mg36% |
Protein52g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber2g8% |
Sugars27g |
Vitamin A2% |
Vitamin C40% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(34)
Pam Elsins 3 months ago
Absolutely yummy!!! We were out of brown mustard so substituted Dijon - it came out incredible! Used a mix of strawberry and raspberry jam and a touch more garlic than called for (we love garlic)….. meat was tender and full of flavor Definitly a MAKE AGAIN recipe!
Mike s. 5 months ago
Awesome. I marinated it for about five hours. I grilled it for 18 mins at about 425 flipping every six. After resting for five mins I then cut into medallions. The only juice you’ll need is what comes out when slicing. This isn’t that much after a good five minute rest. Delicious with broccoli and oven crispy potatoes.
Suzanne Adams a year ago
Delicious. I overcooked just a little, but the sauce helped to overcome that flaw
Schwartz 2 years ago
Really good super tasty and very juicy just enough kick of spice and the marinade makes a great sauce
Grow 2 years ago
I was going to make this recipe but a Hebrew Roots friend stopped by and we invited him for dinner. We had to substitute chuck steaks. It was INCREDIBLE! So delicious! We liked it so much we used the glaze for chicken, pork chops, we are still experimenting. I’m gonna try something with eggplant soon! 😉
Andrew 2 years ago
I made a lot of substitutions with what I had on hand. I thought it would yield something better, but it missed the mark. I didn’t want to rate it terribly because I didn’t follow the recipe exactly, but also, what I did was not that great. I’d recommend following the recipe without taking too many liberties.
Natalie Burton 2 years ago
Not a fan. The marinade burned in the pan when I seared the pork and therefore everything had a burnt flavor to it.
Dude 2 years ago
Pretty good. Nice to cook inside when you can’t grill because of winter weather. A keeper for the future
patp 3 years ago
It was amazing! It had such a kick! We loved it and can’t wait to make it again! I did sear it first. But otherwise followed the recipe. Thank you!
Dee 3 years ago
Fantastic recipe! A,definite keeper! I made for a dinner party and it was spoken about for weeks!
Brenda Sharpe 3 years ago
Very tasty! Had a tenderloin in the freezer that was a little older than optimal and this recipe saved it, deliciously.
Bear 4 years ago
This is amazing!! My wife is not a pork tenderloin fan, she says they are dry, and full of fa. I trimmed the fat, and made this recipe. . . it was great!! Tender, moist, and delicious!! I will be making this recipe again!!
Stacy Kurszewski 4 years ago
Excellent! Very moist, sweet and spicy. Added a couple splashes of white wine to de-glaze the pan.
Andrea Castillo 4 years ago
This was one of the best ways I’ve ever eaten pork tenderloin. I don’t think I would change a thing about the sweet and sour sauce. My husband, who is not a pork eater and complains every time anybody makes it, loved this recipe also.
Stevenson 4 years ago
Wonderful! So easy too. I let the pork marinate for a bit before I browned it, also added an extra clove of garlic and rough chopped the garlic. Will try this on other meats!!
Meg 4 years ago
This turned out great! Very tasty & faster than delivery. We followed the directions precisely & really wouldn’t change anything except for some black pepper.
The spicy brown mustard totally made this!
Mr White 5 years ago
Great, I made it with raspberry jam and the cilantro wasn’t necessary. I will definitely make this again with some minor changes
Craig McCann 5 years ago
Tenderloin was perfectly cooked and very juicy! Sauce was tangy, sweet, and spicy! Very delicious!
Trenton Alexander 5 years ago
Juicy, sweet and spicy! I sauteed some mushrooms as well and it made for a delicious dish.