I don't roast meat very often at all -- almost never. But I found a pork tenderloin on sale a while ago and it has been taunting me from the freezer ever since. A few weeks ago I finally had an opportunity to roast it while we were busy gathering and packing boxes. What was most important to me was making the roast nice and soft, so I researched the glaze and roasting separately. I opted to roast the pork at a lower temperature for a longer period of time.
Because I didn't have a meat thermometer I erred on the side of caution and overdid it slightly. I guess I should add a thermometer to my toolbox if I'm going to do this again :-)
Roasted Pork Loin with Honey Glaze
- 1 large pork tenderloin
- 2 tbsp Catalina salad dressing
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp dried thyme leaves (increased to 1/2 tsp and crushed between fingers)
- 1/4 cup Catalina dressing, divided
- 1 tbsp honey
- Brush the pork with dressing.
- combine chili, garlic, mustard, paprika and thyme in a bowl and sprinkle over pork.
- Cover and let marinate for 30 minutes to 24 hours in the refrigerator.
- Preheat oven to 500-degrees.
- In a foil-lined baking pan, roast pork for 10 minutes and reduce to 300-degrees.
- continue cooking for 70-90 minutes or until internal temperature reaches 165-degrees.
- Remove from oven and wrap in foil. Let sit for 15 minutes before slicing and serving.