Honey-Mustard Pork Tenderloin
- 3/4 cup honey
- 6 tablespoons light brown sugar
- 6 tablespoons cider vinegar
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons paprika
- 4 (3/4-to 1-pound) pork tenderloins
- 1 teaspoon salt
- 1 teaspoon pepper
Stir together first 3 ingredients until well blended.
Place pork in a greased 15x10-inch jellyroll pan; sprinkle evenly with salt and pepper. Pour honey mixture evenly over pork.
Bake at 375 degrees for 20-30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees, basting occasionally. Remove pork to a wire rack, and let stand 10 minutes before slicing.
Pour pan drippings into a 3-quart saucepan, and cook, stirring often, over medium-high heat until slightly thickened.