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Glazed Pork Tenderloin Recipe

Photo by: Taste of Home Glazed Pork Tenderloin Recipe

Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the "heat" level of the sauce. —Bernice Dean of Garland, Texas

This recipe is:

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Quick

Diabetic Friendly

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Glazed Pork Tenderloin Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
2 sprigs fresh rosemary
1/2 cup pineapple preserves
1 tablespoon prepared horseradish

Directions

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425° for 10 minutes.
Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with the remaining sauce. Yield: 4 servings.

Nutritional Analysis: One serving (3 ounces cooked pork with 2 tablespoons sauce) equals 242 calories, 4 g fat (1 g saturated fat), 67 mg cholesterol, 226 mg sodium, 29 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit.

Originally published as Glazed Pork Tenderloin in Light & Tasty April/May 2002, p29

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Reviews for Glazed Pork Tenderloin (6)

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Glazed Pork Tenderloin

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Reviewed on Oct. 03, 2010 by MrsRoot

Made this for dinner tonight, and I can't stop talking about how delicious the flavors were. I had never made pork tenderloin before, and in attempt to match the store's weekly ad with a healthy recipe I came across this recipe. The fact the recipe is almost effortless made it so much better. I loved the combination of the pineapple, horseradish, and rosemary flavors! Some of the bottom stems stuck to my piece of the meat, and I thought it was heavenly. I thoroughly enjoyed making this for my husband and I knowing it was a healthy meal. Thank you TOH!

Reviewed on Mar. 11, 2009 by sstetzel

Mmmm I think it sounds just right depending on the strength of your horseradish. Last years crop was mild - but the year before would bring a tear to your eye! Just have to use your judgement.

Reviewed on May. 26, 2008 by whateverfood

I don't have a cast iron tongue either...Maybe a third to half as much horseradish? That's quite a kick from the 'ol horsey!

Reviewed on May. 11, 2008 by tkayf

That sounds like alot of horseradish to me.

Reviewed on Apr. 26, 2008 by catchie

My can't take horse radish. What would you think about Dijon Mustard instead???

Bruce

Reviewed on Apr. 25, 2008 by whateverfood

WOW! Are all your meals this healthy? If so, Are you "available?" LOL :)

It is a real pleasure to see some people making real food, minimally prepared, yet very flavorful, without all the stuff one finds in a lot of the recipes one reads now. Thanks!

Glazed Pork Tenderloin Recipe

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