Glazed Pork Tenderloin

Name: Glazed Pork Tenderloin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1/2 cup currant jelly; 1 tablespoon prepared horseradish; 2 pork tenderloins (3/4 pound each); 1/2 cup chicken broth; 1/4 cup white grape juice; 1/4 teaspoon salt; 1/4 teaspoon pepper

I like to serve this tenderloin for Christmas and other special occasions. It's impressive yet easy to make.—Nancy Rollag, Kewaskum, Wisconsin

Ingredients

1/2 cup currant jelly
1 tablespoon prepared horseradish
2 pork tenderloins (3/4 pound each)
1/2 cup chicken broth
1/4 cup white grape juice
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a microwave-safe bowl, combine the jelly and horseradish. Microwave on high for 1 minute or until jelly is melted; stir until smooth.
Place the tenderloins on a rack in a shallow roasting pan. Brush with half of the jelly mixture. Bake, uncovered, at 425° for 20 minutes. Turn the meat over; brush with the remaining jelly mixture. Bake 10 minutes longer or until a thermometer reads 160°. Remove the meat and keep warm.
Add broth and grape juice to roasting pan; stir to loosen browned bits. Transfer to a saucepan. Cook over medium-high heat until liquid is reduced to 1/2 cup, about 5 minutes. Strain sauce; add salt and pepper. Slice pork; serve with sauce.