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

Pork Tenderloin with Horseradish Sauce Recipe

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"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."
TOTAL TIME: Prep: 15 min. Bake: 30 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + standing
MAKES: 2 servings


  • 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
  • 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

Nutritional Facts

4 ounces cooked pork with 2 tablespoons sa: 258 calories, 10g fat (3g saturated fat), 101mg cholesterol, 450mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 35g protein Diabetic Exchanges:5 lean meat, 1 fat


  1. 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.
  2. 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.
Originally published as Pork Tenderloin with Horseradish Sauce in Cooking for 2 Summer 2008, p44

Light-Bodied Red Wine

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

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Reviewed Nov. 6, 2015

"Wonderfully delicious and tender. Really enjoyed it. Sauce was good too and not overpowering."

Reviewed Aug. 18, 2014

"Mmmm, mmmm, good! The seasoning on the meat is wonderful by itself, but it's even better with the sauce. We all really enjoyed this."

Reviewed Jul. 27, 2014

"Delicious!!!!! The only thing I did different was use tarragon in place of Rosemary b/c I was out of it. Ooh, and we used a LOT more garlic cloves inside the pork loin b/c we LOVE garlic. We would use this recipe for company. Even my 5 yr. old daughter liked it, which is saying a lot."

Reviewed Nov. 28, 2013

"I made this as an appetizer for a cocktail party I hosted. I used the small little dinner rolls and set up as "sliders". They were gone in a blink of an eye. The sauce makes this dish. The pork has an excellent taste and everyone wanted the recipe. Thanks for a great reccipe."

Reviewed Jul. 5, 2013

"This sauce is terrific with the pork tenderloin. We used the leftover sauce as a spread for pork sandwiches the next day. The lemon zest is a must for this recipe."

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