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.
- 3 tablespoons honey
- 2 tablespoons butter, melted
- 2 tablespoons prepared horseradish
- 1 teaspoon spicy brown mustard
- 1 pork tenderloin (3/4 pound)
- 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.
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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