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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.