Spice Rubbed Pork Tenderloin with Mustard Barbecue Sauce
Experience the bold, smoky flavors of this Spice Rubbed Pork Tenderloin with Mustard Barbecue Sauce—an effortless yet impressive dish perfect for weeknight meals or special occasions. Tender pork tenderloins are coated in an aromatic spice rub featuring smoked paprika, garlic powder, and cumin, then roasted to juicy perfection. Paired with a tangy homemade mustard barbecue sauce infused with honey, apple cider vinegar, and a touch of cayenne pepper, this recipe delivers a mouthwatering balance of savory, sweet, and spicy. Ready in just 45 minutes, this dish is ideal for feeding four and shines as a centerpiece on your dinner table. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete, satisfying meal!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Yellow mustard
- 3 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Ketchup
- 1.5 teaspoons Worcestershire sauce
- 0.25 teaspoon Cayenne pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set aside.
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, dried thyme, salt, and black pepper to form the spice rub.
Pat the pork tenderloins dry with paper towels and rub them all over with olive oil.
Sprinkle the spice rub evenly over the pork tenderloins, pressing it gently so it adheres to the meat.
Place the pork tenderloins on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let the meat rest for 10 minutes after cooking.
While the pork is roasting, prepare the mustard barbecue sauce. In a small saucepan, combine yellow mustard, honey, apple cider vinegar, ketchup, Worcestershire sauce, and cayenne pepper.
Whisk the sauce ingredients together over medium heat. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened.
Slice the rested pork tenderloins into medallions and arrange them on a serving platter.
Serve the pork with the mustard barbecue sauce on the side or drizzled over the top.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6933 mg | 301% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 61.0 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4865 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
