Glazed Pork Tenderloin
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, Texas4 ServingsPrep/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.
-
Nutrition Facts: 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.