Glazed Pork Tenderloin with Horseradish Sauce Recipe
Glazed Pork Tenderloin with Horseradish Sauce Recipe photo by Taste of Home

Glazed Pork Tenderloin with Horseradish Sauce Recipe

Read Reviews
4.5 7 7
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Healthy Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

One serving (3 ounces cooked pork with 2 tablespoons sauce) equals 242 calories, 4 g fat (1 g saturated fat), 67 mg cholesterol, 226 mg sodium, 29 g carbohydrate, trace fiber, 24 g protein.


  1. Preheat oven to 425°. Combine salt and pepper; rub over pork. Place in a 13x9-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, 10 minutes.
  2. 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 thermometer reads 145°. Let stand 5 minutes before slicing. Serve with remaining sauce. Yield: 4 servings.
Originally published as Glazed Pork Tenderloin in Light & Tasty April/May 2002, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Glazed Pork Tenderloin with Horseradish Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 3, 2016

"I have been serving this dish since it was first published in L&T, and we absolutely love it. Like most cooking instructions (as opposed to baking, which doesn't allow much leeway) the sauce ingredients and amounts are a suggestion. We prefer more than a tablespoon of horseradish, particularly as it gets older and begins to lose its potency. While the pork is spending its first ten minutes in the oven, don't be afraid to experiment. Warm the preserves, stir in a half-teaspoon or so of horseradish (or whatever you'd like to use), and test the results. Cooking is FUN."

Reviewed Oct. 3, 2010

"Made this for dinner tonight, and I can't stop talking about how delicious the flavors were. I had never made pork tenderloin before, and in attempt to match the store's weekly ad with a healthy recipe I came across this recipe. The fact the recipe is almost effortless made it so much better. I loved the combination of the pineapple, horseradish, and rosemary flavors! Some of the bottom stems stuck to my piece of the meat, and I thought it was heavenly. I thoroughly enjoyed making this for my husband and I knowing it was a healthy meal. Thank you TOH!"

Reviewed Mar. 11, 2009

"Mmmm I think it sounds just right depending on the strength of your horseradish. Last years crop was mild - but the year before would bring a tear to your eye! Just have to use your judgement."

Reviewed May. 26, 2008

"I don't have a cast iron tongue either...Maybe a third to half as much horseradish? That's quite a kick from the 'ol horsey!"

Reviewed May. 11, 2008

"That sounds like alot of horseradish to me."

Loading Image