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Glazed Pork Tenderloin Recipe

Photo by: Taste of Home

Bernice Dean of Garland, Texas typically makes this dish in the oven, but our Test Kitchen took it to the grill with outstanding results. Toss additional rosemary sprigs on the grill coals to enhance the smoky rosemary flavor. A simple sauce of pineapple preserves and horseradish gives the pork a tasty treatment. The brand of horseradish you select will determine the "heat" level of the sauce.

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4 Servings
Prep: 5 min. Bake: 30 min.

Ingredients

1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (1-1/4 pounds)
2 sprigs fresh rosemary
1/2 cup pineapple preserves
1 tablespoon prepared horseradish

Directions

Combine salt and pepper; rub over pork. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Place one sprig of rosemary under the pork and one on top. Grill, covered, over medium-hot indirect heat for 15 minutes.
Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove and discard top rosemary sprig. Set aside 1/4 cup pineapple mixture for serving; brush pork with the remaining mixture.
Grill 10-20 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with the reserved sauce. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 267 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 216 mg sodium, 27 g carbohydrate, trace fiber, 28 g protein.

Glazed Pork Tenderloin published in Backyard Living January/February 2006, p64