Grilled Rosemary Pork Tenderloin with Horseradish Sauce Recipe

Grilled Rosemary Pork Tenderloin with Horseradish Sauce Recipe
Grilled Rosemary Pork Tenderloin with Horseradish Sauce Recipe photo by Taste of Home
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Grilled Rosemary Pork Tenderloin with Horseradish Sauce Recipe

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Bernice Dean of Garland, Texas typically makes this dish in the oven, but our Test Kitchen took it to the grill with outstanding results. Toss additional rosemary sprigs on the grill coals to enhance the smoky rosemary flavor. A simple sauce of pineapple preserves and horseradish gives the pork a tasty treatment. The brand of horseradish you select will determine the "heat" level of the sauce.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Grill: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Grill: 25 min.

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (1-1/4 pounds)
  • 2 sprigs fresh rosemary
  • 1/2 cup pineapple preserves
  • 1 tablespoon prepared horseradish

Directions

Combine salt and pepper; rub over pork. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Place one sprig of rosemary under the pork and one on top. Grill, covered, over medium-hot indirect heat for 15 minutes.
Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove and discard top rosemary sprig. Set aside 1/4 cup pineapple mixture for serving; brush pork with the remaining mixture. Grill 10-20 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with the reserved sauce. Yield: 4 servings.
Originally published as Glazed Pork Tenderloin in Backyard Living January/February 2006, p64

Nutritional Facts

1 each: 267 calories, 5g fat (2g saturated fat), 79mg cholesterol, 216mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 28g protein.

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (1-1/4 pounds)
  • 2 sprigs fresh rosemary
  • 1/2 cup pineapple preserves
  • 1 tablespoon prepared horseradish
  1. Combine salt and pepper; rub over pork. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Place one sprig of rosemary under the pork and one on top. Grill, covered, over medium-hot indirect heat for 15 minutes.
  2. Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove and discard top rosemary sprig. Set aside 1/4 cup pineapple mixture for serving; brush pork with the remaining mixture. Grill 10-20 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with the reserved sauce. Yield: 4 servings.
Originally published as Glazed Pork Tenderloin in Backyard Living January/February 2006, p64

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