Ingredients
-
1/2
-
1/4
-
2
-
2
-
2
-
1/4
-
4
-
-
1/3
-
-
-
-
-
-
Directions
Anne Byrn’s Oven-Baked Pork Tenderloin,This recipe comes from Byrn’s cook “What Can I Bring?” She says it is a delicious meal, fit for company; so I am saving it here for future reference.,Had to make 1/4 of the ingredients as I only roasted 1. I cook using a bbq thermometer that measures both the oven and meat temperatures so I don’t have to time things and over/undercook. It sure has been a blessing. Anyway, I only had to cook it for 45 minutes to reach 160 which only allowed for 3 rounds of basting. Didn’t look as pretty as the picture so I let the meat rest for a little bit. Turned the oven to broil and let it cook right under the flame for about 5 minutes. Now it looks like the pic! Tasted great, the leftovers may have even been a bit tastier. Definitely a keeper.,Made this for company last week. It was delicious. Making it again tonight. Followed the directions except only cooked it for 1 hour after the initial 15 minutes. Carla Villanova Abernathy
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Steps
|
1
Done
|
Place Rack in Center of Oven. Preheat Oven to 325 Degrees. |
|
2
Done
|
Place Honey, Ketchup, Butter, Brown Sugar, Lemon Juice and Garlic Powder in a Small Saucepan. Simmer About 5 Minutes. Keep Heat Low. Remove from Heat. |
|
3
Done
|
Rinse Pork and Dry With Paper Towels. Place in a Large Roasting Pan or 2 9x13 Glass Dishes. Sprinkle With Salt and Pepper and Additional Garlic Powder. Generously Brush Tops of Meat With Mustard. |
|
4
Done
|
Bake Uncovered 15 Minutes and Then Brush With Honey Glaze. Continue Baking 2 Hours, Brushing Every 15 Minutes. |
|
5
Done
|
Let Meat Rest 20 Minutes Before Serving. |
