"Outstanding" was my husband's review of this. The only thing I changed was to add less mustard (tad less than 1/3 cup). Served the pork and sauce as sliders on sweet Hawaiian rolls. Served coleslaw on the side. Definitely will make again.
Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce
Comments and Reviews 1-10 of 16
chilipebs Posted: 09/27/10
sarastallryan Posted: 05/04/09
One word! Yum! This is a fabulous dish to serve when friends come for a cookout. Easy. Tasty. Healthy. Better than going out for BBQ! I served this with CL's Green Bean with Bacon Salad, some chips, and some homemade hummus and pitas.
inwinecountry Posted: 10/25/09
This recipe was awesome. I made the bbq sauce and rub ahead of time and broiled the pork as my grill was acting up. I used 1 pounds of pork tenderloin and used the extra rub mixed with ground turkey and chopped onion for fantastic turkey burgers.
sumshine09 Posted: 06/07/09
I have served this to guests several times and it has always been a success! It's very easy to make, and the flavors are unique and a nice change from typical barbecue sauce. I usually make the rub and sauce in advance and heat up the sauce on the stove while the pork is grilling.
pshouston Posted: 06/12/10
This is great. Did not change and thing and there was no need. This is different enough to be a refreshing change, but you still feel like your having something close to traditional barbecue. Definitely a keeper particularly if you're a fan of mustard.
TrishRed Posted: 07/08/09
I have made this dish about 6 times so far and everyone loves it. I like to marinate the meat overnight with the spice rub. Outstanding dish!
EllieMay26 Posted: 09/29/10
One of my go-to recipes, since I usually have a pork roast on hand. Easy and full of flavor. Also turns out pretty well when you bake the pork at 350 for about an hour (depending on the thickness of the roast, check internal temperature) (be sure to cover it so it doesn't dry out). Made it for a family reunion once and everyone loved it...from the 6 year olds to the 70 year olds. I typically serve it with cornbread and coleslaw.
KatieAmazing Posted: 05/19/11
Absolutely fantastic and paired perfectly with an old vine zinfandel. I used whole grain mustard instead and about half the honey since I'm not a fan of super sweet bbq. Everyone at the party asked for the recipe.
BamaInSnow Posted: 04/14/12
The pork was fantastic. I cut the mustard in the sauce to 1/3 cup and added an extra tablespoon of honey. Since it was thunderstorming, I baked it covered for 40 min and uncovered for another 15 at 350. It was juicy, and we had no leftovers. I also used chicken thighs, but the rub overpowered them a bit.
rufester Posted: 08/25/12
Kathleen60 Posted: 07/24/12
Have made this several times and it is always a hit. It's a favorite for our family vacation at our cabin. Also, I buy the double pack of tenderloins and rub both of them -- then put one in the freezer for later.
Llealy Posted: 06/25/12
Great recipe! I served on whole wheat sandwich rounds after grilling the tenderloin and it was just as satisfying as a pulled pork sandwich.
jniles3646 Posted: 10/28/12
Wow!! Great recipe! My husband loved it! I think this sauce could be used on a lot of different grilled meats
eppercival Posted: 01/12/13
I have to admit that I was a bit concerned about the amount of mustard in the sauce, but I made it as stated and boy was I wrong! This dish was fabulous!
eaberle Posted: 07/03/12
Just made this for a BBQ with some friends and it was definitely a hit. I took the advice of some other reviewers and only used about 1/3 of a cup of mustard. It would definitely have been overpowering had I used more. A definite keeper in my recipe book!
Skitty1 Posted: 10/03/12
Absolutely fabulous! My husband loved the sauce and can't wait to try it on burgers!