Glazed Pork Tenderloin
Light & Tasty
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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
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: 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. x 2-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.