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Glazed Pork Tenderloin
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |