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Deeli's Honey Mustard Pork Tenderloins

You can use fine dried bread crumbs in place of the tempura batter in a pinch ;-)


  • 1 lb. pork tenderloin
  • 2 Tbsp. honey
  • Ad
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. olive oil, divided
  • 1 tsp. lemon juice
  • 1 cup tempura batter mix
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Lemon wedges for garnish


Slice tenderloin in to 8 pieces.

Combine the honey, mustard, one tablespoon of the olive oil, lemon juice, salt and pepper in a large bowl or a resealable food storage bag. Add the tenderloins and turn to coat. Allow to marinate 30 minutes (covered if in a bowl).

Remove the pork from the marinade and dip both sides in to the tempura batter mix to coat.

Heat the remaining oil in a large skillet over medium-high heat. Add pork and cook for about 3 minutes on each side.

Garnish with lemon wedges.

By Deeli from Richland, WA


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