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Honey Spice-Rubbed Pork Tenderloin

Honey Spice-Rubbed Pork Tenderloin is rated 4.445454545454545 out of 5 by 220.
Prep Time
Total Time

4 servings

Mouthwatering pork infused with a tempting spice rub and brushed with tangy dressing and thick honey. Tastes like an island vacation in your own backyard.

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What You Need

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Make It

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  • Heat grill to medium heat.
  • Brush meat with 2 Tbsp. dressing. Mix dry seasonings; rub onto meat. Let stand 10 min. Meanwhile, mix remaining dressing and honey.
  • Grill meat 20 to 25 min. or until done (145ºF), turning and brushing occasionally with remaining dressing mixture after 15 min.
  • Transfer meat to cutting board; cover. Let stand 3 min. before slicing.

Serving Suggestion

Serve with hot cooked rice and steamed vegetables.

How to Bake in the Oven

Heat oven to 450ºF. Brush meat with 2 Tbsp. dressing. Mix dry seasonings; rub onto meat. Place in shallow pan. Mix remaining dressing and honey; set aside. Bake 20 to 22 min. or until meat is done (145ºF), brushing with dressing mixture after 10 min. Transfer to cutting board; cover. Let stand 3 min. before slicing.

Make Ahead

Coat meat with dressing and seasoning mixture as directed. Refrigerate up to 24 hours before grilling as directed.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 190
Total fat 6g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 250mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 8g
Protein 22g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Made this this evening. Made this this evening. My local grocery sells pork loin in large quantity, so I had to cut it down to get the 1 #. But the size wasn't anything like the picture they show. Mine took about an hour to get to 160 degrees. so then, all the brushed on marinade burned in the oven. The roast was very juicy and tender, but sadly all the work put into making the spice rub and honey and dressing didn't come through with any flavor. Maybe my roast was too big for it to soak in. It was like 4 center cut chops stacked together. I would try this again, only cut the meat in to small chunks or slices to try to get the flavor in it.
Date published: 2008-04-08
Rated 5 out of 5 by from I made a double recipe of this recipe with two pork tenderloins and I am so glad I did. I made a double recipe of this recipe with two pork tenderloins and I am so glad I did. This was the most moist pork tenderloin I have ever prepared (the directions specify you should let the meat rest before slicing and that is an important step). In my opinion, the left overs (served cold) were even better the next day. The leftovers are great chopped up on a bun for a bbq pork sandwich; the leftovers would also be nice on a green salad. I will always make a double recipe when I make this dish in the future. I made this dish in the oven; I did NOT grill it.
Date published: 2008-04-03
Rated 5 out of 5 by from I make this once a month. I make this once a month. My boyfriend, brother and father all love this, so every time pork tenderloin goes on sale, I pick one up and make this recipe. It is so delicious and more importantly, so easy! I highly recommend putting foil in your cooking dish as the honey/spice glaze tends to be difficult to remove. Foil solves this easily. This is also a great recipe to prepare ahead of time. The honey spice rub tastes even better if you can believe it!
Date published: 2012-06-12
Rated 5 out of 5 by from THIS WAS ABSOLUTELY FANTASTIC! THIS WAS ABSOLUTELY FANTASTIC!! I have made this multiple times and it comes out great everytime. The spice mixture and honey is a great combination, especially with the pork. I have made it for parties and it is always a hit! The sad part is, I never have any leftovers for me to take home after the party. haha. Somewhat easy to increase the amount of spice mixture based on the size of the tenderloin. It seems like I have to recalculate that everytime I make it. But it is most definitely worth the math
Date published: 2010-09-07
Rated 5 out of 5 by from Sooo juicy and delicious! Sooo juicy and delicious!! For some reason I've never had great success with pork loin, but this recipe nailed it!! The cooking time was slightly longer because I used a bigger cut of meat, but I expected this. I also used a meat thermometer so I didn't have to guess with the time. I followed the exact recipe and I couldn't believe how flavorful it was! I'm not even a big fan of catalina dressing but it is perfect for this dish. Try it!!
Date published: 2011-01-31
Rated 5 out of 5 by from This turned out really nice and tender! This turned out really nice and tender! I caught a sell on the pork tenderloins and ended up with a 4.5 lb one so I had to quadruple the ingredients to accomodate for the larger tenderloin. I ended up baking it at 450 for a total of about 1 hr and 15 minutes (basting with sauce after 15 minutes & again after an hr). I would recommend using a throw away aluminum pan or at the very least lining your pan because the baste is difficult to remove if baking in a ceramic casserole dish. Also be sure and cover tightly with aluminum foil during entire cooking time. Oh yeah...I did apply the rub 24 hrs prior to the cooking and refrigerated overnight...not sure if that made any difference. This was my first pork tenderloin and my fiance gave it a thumbs up...which means a lot to me since he is a really good chef when it comes to making meat dishes:) We both really loved it!
Date published: 2013-01-24
Rated 3 out of 5 by from I didn't care for this recipe nearly as much as I thought I would. I didn't care for this recipe nearly as much as I thought I would. I think that marinating longer would be advised (I only had about 6 hours; overnight would've been better) and maybe adding a little more spice rub. Also, I did roast the tenderloin instead of cooking it on the grill (too much rain yesterday!) and don't know if that changed the outcome. I'll give it another try, being sure to use the grill.
Date published: 2006-09-15
Rated 5 out of 5 by from WOW. WOW. SO GOOD. I could only find a pork loin that was 1.7 lbs-so I eyeballed it and increased the seasonings by about half? The chili powder adds just enough kick without making it too spicy! I ended up cooking the loin for a total of 35 minutes, basting at 15, 15 and before the last 5. Meat came out PERFECT. I impressed myself. Currently trying to find friends to cook this for!!! yum. yum. yum. yum!
Date published: 2011-04-25
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