Glazed Pork Tenderloin with Horseradish Sauce Recipe

4.5 7 7
Glazed Pork Tenderloin with Horseradish Sauce Recipe
Glazed Pork Tenderloin with Horseradish Sauce Recipe photo by Taste of Home
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Glazed Pork Tenderloin with Horseradish Sauce Recipe

Read Reviews
4.5 7 7
Publisher Photo
Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the "heat" level of the sauce. —Bernice Dean of Garland, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Glazed Pork Tenderloin in Light & Tasty April/May 2002, p29

Nutritional Facts

3 ounce-weight: 242 calories, 4g fat (1g saturated fat), 67mg cholesterol, 226mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 24g protein.

  • 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
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Glazed Pork Tenderloin in Light & Tasty April/May 2002, p29

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Reviews forGlazed Pork Tenderloin with Horseradish Sauce

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MY REVIEW
browns19fan User ID: 919833 244864
Reviewed 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."

MY REVIEW
MrsRoot User ID: 5175258 125512
Reviewed 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!"

MY REVIEW
sstetzel User ID: 158954 34592
Reviewed 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."

MY REVIEW
whateverfood User ID: 1336157 60084
Reviewed 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!"

MY REVIEW
tkayf User ID: 2258821 34591
Reviewed May. 11, 2008

"That sounds like alot of horseradish to me."

MY REVIEW
catchie User ID: 2455214 41264
Reviewed Apr. 26, 2008

"My can't take horse radish. What would you think about Dijon Mustard instead???

Bruce"

MY REVIEW
whateverfood User ID: 1336157 34590
Reviewed 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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