Sweet And Sour Honey Mustard Lamb Tenderloin

Ingredients

• Servings: 6
• 1 (2 pound) lamb tenderloin, trimmed of fat
• rub:
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• baste:
• 1/4 cup sweet and sour sauce (such as kikkoman®), or as needed
• 3 tablespoons honey
• 4 teaspoons prepared yellow mustard
• 2 cups water, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• rinse lamb tenderloin with cold water, pat dry, and place in a baking dish.
• whisk chili powder, garlic powder, and paprika together in a bowl. rub mixture all over lamb tenderloin until completely covered. cover baking dish with aluminum foil and refrigerate for 24 hours.
• preheat oven to 300 degrees f (150 degrees c).
• brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.
• whisk honey and mustard together in a bowl. brush a heavy coat of honey mustard onto the tenderloin. pour water into the baking dish to reach a depth of 1/2-inch. cover the baking dish with aluminum foil.
• cook until lamb is slightly pink in the center, about 1 1/2 hours. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).