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Pork Tenderloin with Horseradish Sauce

Pork Tenderloin with Horseradish Sauce
"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."
2 ServingsPrep: 15 min. Bake: 30 min. + standing

Ingredients

  • 1/2 teaspoon steak seasoning
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1 pork tenderloin (3/4 pound)
  • 2 garlic cloves, peeled and quartered
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • HORSERADISH SAUCE:
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 teaspoon prepared horseradish
  • 1/8 teaspoon grated lemon peel
  • Dash salt and pepper

Directions

  • In a small bowl, combine the steak seasoning, rosemary and thyme; rub
  • over meat. Using the point of a sharp knife, make eight slits in the
  • tenderloin. Insert garlic into slits. Place meat on a rack in a
  • foil-lined shallow roasting pan. Drizzle with vinegar and oil.
  • Bake, uncovered, at 350° for 30-40 minutes or until a meat
  • thermometer reads 160°. Let stand for 10 minutes before slicing.
  • Meanwhile, combine the sauce ingredients; chill until serving. Serve
  • with pork. Yield: 2 servings.
© Taste of Home 2013

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Pork Tenderloin with Horseradish Sauce (continued)

Nutrition Facts: 4 ounces cooked pork with 2 tablespoons sauce equals 258 calories, 10 g fat (3 g saturated fat), 101 mg cholesterol, 450 mg sodium, 5 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013