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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
1. In a microwave-safe bowl, combine the jelly and horseradish. Microwave on high for 1 minute or until jelly is melted; stir until smooth.
2. 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 meat thermometer reads 160°. Remove the meat and keep warm.
3. 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. Yield: 6 servings.
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