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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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:
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.
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