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Glazed Pork Tenderloin Recipe

I like to serve this tenderloin for Christmas and other special occasions. It's impressive yet easy to make.—Nancy Rollag, Kewaskum, Wisconsin

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Glazed Pork Tenderloin Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

1/2 cup currant jelly
1 tablespoon prepared horseradish
2 pork tenderloins (3/4 pound each)
1/2 cup chicken broth
1/4 cup white grape juice
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a microwave-safe bowl, combine the jelly and horseradish. Microwave on high for 1 minute or until jelly is melted; stir until smooth.
Place the tenderloins on a rack in a shallow roasting pan. Brush with half of the jelly mixture. Bake, uncovered, at 425° for 20 minutes. Turn the meat over; brush with the remaining jelly mixture. Bake 10 minutes longer or until a meat thermometer reads 160°. Remove the meat and keep warm.
Add broth and grape juice to roasting pan; stir to loosen browned bits. Transfer to a saucepan. Cook over medium-high heat until liquid is reduced to 1/2 cup, about 5 minutes. Strain sauce; add salt and pepper. Slice pork; serve with sauce. Yield: 6 servings.

Nutritional Facts 1 serving (4 ounces) equals 141 calories, 2 g fat (1 g saturated fat), 32 mg cholesterol, 207 mg sodium, 19 g carbohydrate, trace fiber, 11 g protein.

Originally published as Glazed Pork Tenderloin in Country Woman November/December 2001, p35