Home > Recipes > Glazed Pork Tenderloin

Glazed Pork Tenderloin Recipe

Photo by: Taste of Home

100% would make again

Read reviews (5)

Rate 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:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Glazed Pork Tenderloin Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep/Total Time: 30 min.

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.

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

More recipes like this...

Serve With...

Almond Sunshine Citrus

Menus, videos and more

Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.

Visit our Video Section »

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Glazed Pork Tenderloin (5)

Sort

Glazed Pork Tenderloin

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Rate and review this recipe»

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!

Rate and review this recipe»

Glazed Pork Tenderloin Recipe

Rate Glazed Pork Tenderloin Recipe

Ingredients