1. In a large bowl, whisk together apple cider vinegar, olive oil, honey, mustard, garlic, salt, red pepper flakes, and pepper. Pour mixture into a large zip-top plastic freezer bag. Add the pork tenderloin. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator overnight, turning occasionally.
2. Remove the pork from the refrigerator and let come to room temperature before cooking . Discard marinade. Preheat oven to 350°, place in oven, cook until a meat thermometer (inserted into thickest portion) registers 150° to 155°, this should take roughly 1 hour, but start checking after 40 minutes. Remove tenderloin from oven, and let stand 10 minutes before slicing.
3. To make the honey mustard sauce, whisk together honey and Dijon mustard. Slice pork and serve warm with honey mustard sauce, if desired.
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|Serving Size: 1 Serving (1464g)|
|Recipe Makes: Servings|
|Calories from Fat: 526 (28%)|
|Amt Per Serving||% DV|
|Total Fat 58.4g||78 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 737.1mg||227 %|
|Sodium 5251.9mg||181 %|
|Potassium 4889mg||129 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 76.8g|
|Protein 239.7g||342 %|
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Calories per serving: 1856
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