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Glazed Pork Tenderloin with Horseradish Sauce

 Glazed Pork Tenderloin with Horseradish Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.

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Glazed Pork Tenderloin with Horseradish Sauce (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.