Sweet and Sour Pork Tenderloin

Don’t buy expensive marinades. Make your own with this simple 4 ingredient recipe. A touch of sweet honey combined with fruity sour balsamic vinegar, you will love the flavors.

This recipe makes enough for left overs. Do I hear BBQ pork sandwiches?

Sweet and Sour Pork Tenderloin

Note: This needs to chill for 30 minutes in the refrigerator.


1/3 cup balsamic vinegar
3 Tbsp. honey
3 Tbsp. olive oil
1 1/2 Tbsp. coarse ground Dijon mustard
3 lb. pork tenderloins


In a medium bowl, whisk together the vinegar, honey, oil and mustard.

Place the pork in a large zip-type plastic bag. Pour the marinade over the top. Seal and chill in the frig for 30 minutes.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.

Take the pork out of the frig and place on the baking sheet. Brush with half of the marinade. Don’t throw the rest out yet!

Bake the pork in the oven for 25 minutes or until a meat thermometer reads 145 degrees.

While the pork is baking, place the rest of the marinade in a small saucepan and bowl over medium-high heat for 3 to 5 minutes.

Brush the pork with the boiled marinade after 15 minutes of baking. Throw any remaining marinade away.

When cooked, remove the pork and let stand for 5 minutes. Then place on a cutting board and slice.

If you don’t eat it all, use the leftovers for BBQ Pork Sandwiches.

Serve with roasted vegetables.

Team Your Gluten Free Kitchen

recipe and photo adapted from Emeals.

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