Savory Glazed Tenderloin Recipe
Savory Glazed Tenderloin Recipe photo by Taste of Home

Savory Glazed Tenderloin Recipe

Publisher Photo
It takes only five ingredients to make this flavorful entree from Edison, New Jersey’s Jane Birch. Very moist and sweet but with a hint of horseradish, this change-of-pace pork goes well with a wide variety of side dishes.
TOTAL TIME: Prep: 15 min. + marinating Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 35 min.
MAKES: 2 servings

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 2 tablespoons prepared horseradish
  • 1 teaspoon spicy brown mustard
  • 1 pork tenderloin (3/4 pound)

Nutritional Facts

5 ounces cooked pork equals 351 calories, 14 g fat (7 g saturated fat), 118 mg cholesterol, 215 mg sodium, 21 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit.

Directions

  1. In a small bowl, combine the honey, butter, horseradish and mustard. Pour 1/3 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from pork. In a large skillet, brown pork on all sides. Place on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Savory Glazed Tenderloin in Cooking for 2 Winter 2006, p11

Nutritional Facts

5 ounces cooked pork equals 351 calories, 14 g fat (7 g saturated fat), 118 mg cholesterol, 215 mg sodium, 21 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit.

Light-Bodied Red Wine

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

Reviews for Savory Glazed Tenderloin

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   (2)
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MY REVIEW
Reviewed Apr. 1, 2009

This was an okay recipe. The spices didn't really come through so it was roasted tenderloin. I did not brown the tenderloin but I don't know what difference that would have made except for the color. The meat was still moist.

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