Deviled Pork Tenderloins

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.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. In a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and Worcestershire sauce.
  3. Blend on high speed till smooth; set aside.
  4. In a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil.
  5. Place in a 3-quart baking pan and spoon sauce over meat.
  6. Bake for 45 to 60 minutes, basting occasionally. (To save a mess in your oven, tent your baking pan very loosely with foil.).
  7. To serve, cut in 1/2" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a