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
- 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.
- 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).