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Nutrition Facts

  • One serving:
  • (3 ounces cooked pork with 2 tablespoons sauce)
  • Calories:
  • 242
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 67 mg
  • Sodium:
  • 226 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 0 g
  • Protein:
  • 24 g
  • Diabetic Exch:
  • 3 lean meat, 2 fruit.

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, Texas

SERVINGS

 4

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 5 min.

COOK

 25 min.

TOTAL

 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.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008