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

Savory Glazed Tenderloin Recipe

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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.

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

Reviews for Savory Glazed Tenderloin(1)

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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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