This Sweet and Tangy Roasted Pork Tenderloin makes for a great weeknight dinner. This recipe has been a family favorite for many years.
I think pork tenderloin is one of those cuts of meat that we don’t think to make all that often. But we should! It’s a delicious cut of pork, and it’s very easy to make. This recipe only requires 5 main ingredients that you probably already have in your kitchen. The marinade is easy to make, and it’s a quick, 1-hour marinating time. This sweet and tangy roasted pork tenderloin might just become a new family favorite!
Ingredients needed:
- brown sugar
- cider vinegar
- tomato paste
- chili powder
- ground cumin
- freshly ground black pepper
- pork tenderloin
How to make Sweet and Tangy Roasted Pork Tenderloin:
The complete, printable recipe is at the end of this post.
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Combine all ingredients except pork in a gallon zip bag. Add pork, turning to coat. Marinade in refrigerator for 1 hour.
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Preheat oven to 450°F.
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Remove pork from bag, saving marinade.
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Place pork on a broiler pan coated with nonstick cooking spray. Brush with reserved marinade. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until thermometer reaches 145°F.
How to remove the silverskin from pork tenderloin:
Silverskin is a layer of tough tissue found on a pork tenderloin. You don’t want to leave the silverskin on the tenderloin because it’s a chewy part of the loin that isn’t nice to eat. It’s easy to remove it. You’ll need a sharp, thin knife. Pull the fat off of the tenderloin, and you should be able to locate the silverskin just below the layer of fat. Slide the knife just under the silverskin and pull it up. As you hold on to one end of the silverskin, you can slide the knife underneath it to cut it off the tenderloin. Try your best to keep the knife close to the silverskin so you don’t pull off the meat with it. Then discard the silverskin.
The “safe” temperature for eating pork is 145 degrees F. I like to take it out at this temperature and let it sit for a bit. The temperature will rise slightly higher, and then it will be perfect. Use a meat thermometer to keep an eye on the temperature while roasting.
Serve with green beans and mashed potatoes. This is one easy and excellent dinner to make for the family. Enjoy!
Roasted Pork Recipes:
- Roasted Pork Tenderloin with Sage and Apple
- Roasted Pork with Blackberry Sauce
- Maple Roasted Pork Tenderloin with Fall Veggies
- Sangria Roasted Pork
- Herb Crusted Pork Tenderloin with Red Onion Jam
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Sweet and Tangy Roasted Pork Tenderloin
Ingredients
- ¼ cup packed brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 pound pork tenderloin, trimmed
Instructions
- Combine all ingredients except pork in a gallon zip bag. Add the pork, turning to coat. Marinade in the refrigerator for 1 hour.
- Preheat the oven to 450°F.
- Remove the pork from the bag, saving the marinade.
- Place the pork on a broiler pan coated with nonstick cooking spray. Brush with the reserved marinade. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until the thermometer reaches 145°F. Remove from the oven; cover and let stand for 5 minutes. Slice and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lori
This is going in the oven shortly!
I’m a long… long… loooonnnng time Vooking Light fan and when magazine ended and the website was butchered and then disbanded by Eating Well waa the saddest thing ever. Fortunately, I gave a large stash of old copies!
Was just wondering if you can tell me how you altered this recipe from the original?
Thx
I do not recall, but since it says, “adapted slightly” means that I probably altered the amount of sugar or spices a bit.
Could I cook this in a crock pot? Thanks.
I haven’t tried that, so not sure.
Your sweet and tangy tomato sauce is very similar to my homemade ketchup! I have a pork tenderloin that needs some fancying up and plenty of my ketchup. Now I know what we are having for dinner!
I tried this and follow the directions exactly, and the meat was not done an incredibly tough. I would not recommend this to anyone. We threw it out!
That’s gotta be the meat that you bought! Nothing wrong with the recipe.
MAKING PORK TENERLOIN WITH SAGE AND APPLES TOMORROW