Peppered Pork Tenderloin

The Other White Meat

Considered by some to be the other white meat, lean cuts of pork are low in fat and a naturally high source of protein. In fact, a study conducted by the USDA found pork tenderloin to be more lean than skinless chicken breast. It also contains many essential nutrients and vitamins. Choosing cuts such as the loin or round will provide you with the higher amounts of protein and lower amounts of saturated fat. However you cook it, pork is flavorful and versatile. We suggest you try some of this month’s recipes which use everything from tenderloin and sausage to bacon, ham and more. We think you’ll agree!

Peppered Pork Tenderloin

Submitted by Brenda Evans, SouthEastern Illinois Electric Cooperative, Inc.


  • 1 pork tenderloin


  • 2 c. salad oil
  • 1/4 c. honey
  • 1 t. garlic powder
  • 1/2 c. soy sauce
  • 1 t. onion powder


  • 1 c. Mayonnaise
  • 1/2 t. Salt
  • 2 cloves garlic finely chopped
  • 1/2 t. Worchestershire sauce
  • 1/2 c. sour cream
  • 1/2 t. white pepper
  • 3 t. Dijon mustard
  • Crushed black pepper
  • seasoned salt


  • Mix all ingredients for marinade in a small bowl. Place tenderloin in a gallon Ziploc bag and pour the marinade over the tenderloin. Marinate for 6 to 8 hours.
  • Mix all sauce ingredients and chill in refrigerator until ready to use.
  • To cook, remove meat from Ziploc bag and discard marinade. Sprinkle all sides of meat with seasoned salt and crushed pepper. Grill over hot coals until both sides are brown.
  • Cut tenderloin into pieces about 3/4-to 1-inch thick. Sprinkle newly exposed sides with seasoned salt and crushed pepper. Return to grill and cook on each side until done.
  • Serve with dipping sauce.


Note: You can use a pork loin instead of tenderloin. It is not quite as tender, but the flavor remains excellent.