Directions

• In a microwave-safe bowl, combine the jelly and horseradish.
• Microwave on high for 1 minute or until jelly is melted; stir until
• smooth.
• Place the tenderloins on a rack in a shallow roasting pan. Brush with
• half of the jelly mixture. Bake, uncovered, at 425° for 20
• minutes. Turn the meat over; brush with the remaining jelly mixture.
• Bake 10 minutes longer or until a meat thermometer reads 160°.
• Remove the meat and keep warm.
• Add broth and grape juice to roasting pan; stir to loosen browned
• bits. Transfer to a saucepan. Cook over medium-high heat until
• liquid is reduced to 1/2 cup, about 5 minutes. Strain sauce; add
• salt and pepper. Slice pork; serve with sauce. Yield: 6 servings.