Back to Glazed Pork Tenderloin with Horseradish Sauce

Print Options


Card Sizes

Glazed Pork Tenderloin with Horseradish Sauce Recipe

Glazed Pork Tenderloin with Horseradish Sauce Recipe

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. YIELD: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


  • 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.

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.

Wine Pairings

Light-Bodied Red Wine

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