Reader recipe Honey Pork Tenderloin Roast
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Honey Pork Tenderloin Roast

How to serve: Cut into medallions, serve on a bed of rice, drenched in sauce. Add pumpkin and creamed spinach for side-dishes. Serve freshly baked gingerbread for desert. Inspiration: I've just experienced my first Canadian winter. I've been playing around in the kitchen, trying to create something that would complement the weather outside, with spices. Each of the dishes makes use of different spices, warming the atmosphere.

By Karin Nell

Source: Karin Nell

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 2.5 hours
  • Portion size 8


  • 1 kg 1kgpork tenderloinpork tenderloins
  • 3 3garlic clovegarlic cloves
  • 250 ml 250mlhoney
  • 15 ml 15mlpaprika
  • 15 ml 15mlvinegar
  • 50 ml 50mlcanola oil
  • 10 ml 10mlsalt
  • 1 ml 1mlpepper
  • 1 ml 1mlbutter
  • 60 ml 60mlflour
  • 250 ml 250mlchicken broth
To change the number of servings, enter the number, then press "calculate". or reset


Marinade: 1. Mix honey, salt, pepper, paprika, oil and vinegar together. 2. Make small incisions in the pork tenderloin and place a slice of garlic into each incision. 3. Place tenderloin in ovenproof dish, pour over marinade, cover with foil and let it stand for 20 minutes. 4. Heat oven to 300?, and bake tenderloin for 2 hours. 5. Turn heat up to 350?, remove foil, pour juices into jug and turn tenderloin over. Bake for approximately 30 minutes while preparing sauce. Sauce: 1. Melt butter in saucepan. Add flour and mix well. 2. Add chicken broth and retained meat juices into saucepan while mixing. 3. Add salt and pepper to taste and let simmer until sauce thickens. Cut tenderloin into medallions. Serve on rice with sauce

Additional information : Contest recipe category: Meat and Game

All rights reserved. TVA Group Inc. 2015