Glazed Pork Tenderloin

This Glazed Pork Tenderloin is complimented with a simple sauce of pineapple preserves and horseradish.

1/4 tsp. salt

1/4 tsp. pepper

1 1 lb. pork tenderloin

2 sprigs fresh rosemary

1/2 cup pineapple preserves

1 Tbsp. prepared horseradish

Preheat oven to 425 degrees.

Combine salt and pepper, rub over pork. Place in a 13 x 9 inch 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 spring. Brush pork with 1/4 cup pineapple sauce.

Bake 10-20 minutes longer or until meat reaches 160 degrees on a instant read thermometer.

Let stand 5 minutes before slicing. Serve with remaining sauce and Glazed Sweet Potatoes 

 

 

 

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