Recipe by Gwen35
The Government of Alberta distributed this recipe (among others) at a conference I attended in Calgary some years ago. It is Mmmm, Mmmm Good, and is wonderful company fare. I find that the sauce tends to thicken quite a bit while baking, so I usually add a bit more water during the process. I would also recommend doubling the sauce (amounts given are from the original recipe). Twice-baked potatoes and seasoned fresh green beans make it a truly outstanding meal (along with fresh dinner rolls, of course). Hope you enjoy it.
Top Review by jcathyl
Was going to BBQ Pork Tenderlion for a family Birthday but the weather turned way too cold & being from Canada had to try this one! Turned out "excellent". Searing in fry pan in oil first, holds the juices inside the meat. I used a real lemon, substituted a grainy Dijon for mustard & just mixed the sauce (not in blender) and poured over to bake. Let meat rest 5 min. before cutting. Rave reviews at the dinner table.
- 2 (3/4 lb) pork tenderloin
- 1 -2 garlic clove, finely chopped (optional)
- 1⁄2 cup onion, finely chopped
- 1 tablespoon brown sugar
- 1⁄2 cup ketchup
- 2 tablespoons lemon juice
- 1⁄2 teaspoon dry mustard (or more, to taste)
- 1 teaspoon Worcestershire sauce
Directions See How It's Made
- Preheat oven to 325°F.
- In a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and Worcestershire sauce.
- Blend on high speed till smooth; set aside.
- In a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil.
- Place in a 3-quart baking pan and spoon sauce over meat.
- Bake for 45 to 60 minutes, basting occasionally. (To save a mess in your oven, tent your baking pan very loosely with foil.).
- To serve, cut in 1/2" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.