Glazed Pork Tenderloin with Horseradish Sauce
Total TimePrep/Total Time: 30 min.
- 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
- 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.
- 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.
Nutrition Facts3 ounce-weight: 242 calories, 4g fat (1g saturated fat), 67mg cholesterol, 226mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 24g protein.
Mar 3, 2016
I have been serving this dish since it was first published in L&T, and we absolutely love it. Like most cooking instructions (as opposed to baking, which doesn't allow much leeway) the sauce ingredients and amounts are a suggestion. We prefer more than a tablespoon of horseradish, particularly as it gets older and begins to lose its potency. While the pork is spending its first ten minutes in the oven, don't be afraid to experiment. Warm the preserves, stir in a half-teaspoon or so of horseradish (or whatever you'd like to use), and test the results. Cooking is FUN.
Oct 3, 2010
Made this for dinner tonight, and I can't stop talking about how delicious the flavors were. I had never made pork tenderloin before, and in attempt to match the store's weekly ad with a healthy recipe I came across this recipe. The fact the recipe is almost effortless made it so much better. I loved the combination of the pineapple, horseradish, and rosemary flavors! Some of the bottom stems stuck to my piece of the meat, and I thought it was heavenly. I thoroughly enjoyed making this for my husband and I knowing it was a healthy meal. Thank you TOH!
Mar 11, 2009
Mmmm I think it sounds just right depending on the strength of your horseradish. Last years crop was mild - but the year before would bring a tear to your eye! Just have to use your judgement.
May 26, 2008
I don't have a cast iron tongue either...Maybe a third to half as much horseradish? That's quite a kick from the 'ol horsey!
May 11, 2008
That sounds like alot of horseradish to me.
Apr 26, 2008
My can't take horse radish. What would you think about Dijon Mustard instead???Bruce
Apr 25, 2008
WOW! Are all your meals this healthy? If so, Are you "available?" LOL :)It is a real pleasure to see some people making real food, minimally prepared, yet very flavorful, without all the stuff one finds in a lot of the recipes one reads now. Thanks!
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