Sweet and Tangy Roasted Pork Tenderloin

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A family favorite for a long time: Sweet and Tangy Roasted Pork Tenderloin

Sweet and Tangy Roasted Pork Tenderloin

Sweet and Tangy Roasted Pork Tenderloin

Yield: 3 servings

Prep Time: 10 minutes + marinating time

Cook Time: 20 minutes

  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound pork tenderloin, trimmed
  1. Combine all ingredients except pork in a gallon zip bag. Add pork, turning to coat. Refrigerate for 1 hour.
  2. Preheat oven to 450°F.
  3. Remove pork from bag, saving marinade.
  4. Place pork on a broiler pan coated with nonstick cooking spray. Brush with reserved marinade. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until thermometer reaches 155°F. Remove from oven; cover and let stand for 5 minutes.
  • Nutrition Facts Amount Per Serving (pork divided into 3 servings):  Calories 264, Calories From Fat (19%) 51, Total Fat 5.56g, Saturated Fat 1.84g, Cholesterol 98.28mg, Sodium 140.35mg, Potassium 721.80mg, Carbohydrates 20.60g, Dietary Fiber 0.81g, Sugar 18.41g, Net Carbohydrates 19.79g, Protein 32.28g
  • Weight Watcher's Points Plus:  7   Old Points Program:  6
SOURCE: Adapted slightly from Cooking Light

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  • Helena wrote:

    I don’t have any cumin, is there a substitute seasoning or can I go without?

  • Em wrote:

    I can’t wait to make this – I just bought boneless pork chops this afternoon and I’ll use this recipe when I cook them.

    Thanks for the WW points 🙂