Chili Spiced Pork Tenderloin

  • Yield: 4 servings


1/4cup Dijon mustard
1/4cup honey
1/4teaspoon salt
1/4teaspoon chili powder
1-- (2-pound) pork tenderloin roast


  1. Combine the mustard, honey, salt and chili powder in a small bowl.  Spread over the pork.  Chill, covered, in the refrigerator for 4 to 24 hours.
  2. Preheat the oven to 425F.  Arrange the roast in a foil-lined shallow baking dish.  Roast for 1 hour.  Let cool for 5 minutes.  Slice diagonally.

Hint.  Serve with mango chutney.  May create a sauce with the mustard, honey, salt, chili powder and sour cream.  May be made a day ahead and stored, covered, in the refrigerator.


Recipe reprinted with permission from the Junior League of Pasadena, Inc.’s Dining By Design (Pasadena, California, 1999).

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