Saturday, March 31, 2007

Glazed Pork Tenderloins - Recipe

Thanks Layla!

Glazed Pork Tenderloin

1/4 tsp. salt
1/4 tsp. pepper
1 pork tenderloin (l lb.)
2 sprigs fresh rosemary
1/2 c. pineapple preserves
1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13x9" baking pan
coated with nonstick cooking spray. Place one sprig of rosemary under
the pork and one on top. Bake, uncovered at 425 for 10 minutes.

Meanwhile in a saucepan, heat preserves and horseradish until preserves
are melted; stir until blended. Remove top rosemary sprig. Brush pork
with 1/4 c. pineapple sauce. Bake 10-20 minutes longer until meat
thermometer reads 160. Let stand for 5 minutes before slicing. Serve
with remaining sauce.

4 servings


Barb, sfo said...

MMMM, this looks like it would be delicious!

Esther said...

It does, doesn't it?

Micki said...

Can't wait to try this one.
Enjoyed your simple cucumber recipe also.