Sweet And Sour Honey Mustard Pork Tenderloin - cooking recipe

Ingredients

1 (2 pound) pork tenderloin, trimmed of fat
Rub:
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika
Baste:
1/4 cup sweet and sour sauce (such as Kikkoman(R)), or as needed
3 tablespoons honey
4 teaspoons prepared yellow mustard
2 cups water, or as needed

Preparation

Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.
Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours.
Preheat oven to 300 degrees F (150 degrees C).
Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.
Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil.
Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).