[X]

Home > Recipes > Glazed Pork Tenderloin

Glazed Pork Tenderloin Recipe

Glazed Pork Tenderloin Recipe photo by Taste of Home

Read reviews (6)

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

Diabetic Friendly

[X]

Rate Glazed Pork Tenderloin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

Preheat oven to 425°. Combine salt and pepper; rub over pork. Place in a 13x9-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, 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 thermometer reads 145°. Let stand 5 minutes before slicing. Serve with 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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Almond Sunshine Citrus

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Glazed Pork Tenderloin

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

(1-6) of 6 reviews

Sort Reviews:

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!