Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce

  • chilipebs Posted: 09/27/10
    Worthy of a Special Occasion

    "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.

  • sarastallryan Posted: 05/04/09
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    Very yummy!!!

  • Kathleen60 Posted: 07/24/12
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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!

  • ChefAmandaLynn Posted: 06/20/13
    Worthy of a Special Occasion

    The sauce was perfect, as was the rub. My tenderloin took a full 30 minutes to cook. on the grill at 350.

  • eaberle Posted: 07/03/12
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    Absolutely fabulous! My husband loved the sauce and can't wait to try it on burgers!

  • mandofan Posted: 09/25/13
    Worthy of a Special Occasion

    Very, very good. I served it with a simple mixed green and toasted pine nut salad with lemon vinaigrette, and CL's spicy sweet potato wedges. I cooked the pork for 3 minutes (flipping each minute) over the coals, on a med-hi grill (3-5 second hand count) and then finished on the cool side for 15 minutes, with the grill covered, flipping once. For the sauce, cook closer to medium, lest you burn the finely chopped bacon and it's frond, and have ALL the ingredients lined up, measured out, and ready to go before starting it. My only slight issue is that the sauce is tangier than I expected; I was expecting something more like honey mustard. That said, when dabbed on the slices of tenderloin, it works wonderfully with the spice rub on the pork.

  • PamLBrown Posted: 05/02/14
    Worthy of a Special Occasion

    I made this with out the chile powder (because I didn't have any on hand) and on an electric grill to boot. And it is still a keeper!!

  • jschulz Posted: 06/08/14
    Worthy of a Special Occasion

    The rub and sauce are a very nice combination, this is a recipe I will be fixing again. I made no changes to the recipe.

advertisement

More From Cooking Light