For best results, use a meat thermometer to ensure the pork is cooked to your desired level of doneness. The USDA recommends a minimum internal temperature of 145°F for pork. If you don't have an outdoor grill, you can use a grill pan on the stovetop or broil the pork in the oven. Feel free to adjust the amount of red pepper flakes to control the level of spiciness in the sauce. Shallot can be substituted with minced red onion or yellow onion. The sauce can be made ahead of time and reheated gently before serving.
Sweet and Sassy Pork Tenderloin
-
PREP TIME30 mins
-
COOK TIME10 mins
-
TOTAL TIME45 mins
-
SERVING3 People
-
VIEWS191
A delightful balance of sweet and savory, this pork tenderloin recipe features a tangy glaze with a subtle kick, perfect for a quick and impressive weeknight meal or a weekend barbecue.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol127 mg
-
Fiber1 g
-
Protein41 g
-
Saturated Fat5 g
-
Sodium275 mg
-
Sugar10 g
-
Fat16 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat an outdoor grill to medium-high heat (approximately 375-450°F). (5 minutes)
02 Step
Recipe View 2 mins Slice the pork tenderloin into 9 medallions, approximately 1 1/2 inches thick. Brush both sides with olive oil and season generously with freshly ground black pepper. (3 minutes)
03 Step
Recipe View 8 mins Place the pork medallions on the preheated grill. Grill for 3 to 4 minutes per side, or until the internal temperature reaches 145°F for medium-rare, or slightly longer for more well-done. (8 minutes)
04 Step
Recipe View 5 mins Remove the pork from the grill and place on a clean plate. Let it rest for 5 minutes before serving. (5 minutes)
05 Step
Recipe View 2 mins While the pork is grilling, prepare the sauce. In a small saucepan, combine the brown sugar, Worcestershire sauce, red wine vinegar, Dijon mustard, minced shallot, garlic, red pepper flakes, and horseradish. (2 minutes)
06 Step
Recipe View 3 mins Bring the sauce to a simmer over medium heat, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened. (5 minutes)
07 Step
Recipe View Slice the rested pork tenderloin medallions and arrange them on a serving platter. Drizzle generously with the prepared sauce and serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Douglas Buckridge
May 13, 2025Next time I'll try marinating the pork beforehand. Thanks for the great recipe!
Bennie Crist
Mar 20, 2025I added a pinch of smoked paprika to the sauce and it gave it a really nice depth of flavor.
Leanna Cruickshank
Oct 30, 2024I made this for a dinner party and it was a huge hit! Everyone raved about the sauce.
Pete Waters
Oct 18, 2024I used honey instead of brown sugar and it was still amazing!
Hanna Hagenes
Jun 27, 2024My family loved this recipe! It's easy to make and the pork was so tender and flavorful.
Geovany Stoltenberg
Jan 25, 2024Absolutely delicious! The sauce is the perfect balance of sweet and spicy.
Giles Jaskolski
Dec 12, 2023So easy and quick for a weeknight meal. Will definitely make this again!
Emerald Corkery
Dec 6, 2023I don't usually like horseradish, but it works perfectly in this sauce!