There is so much to be said for a meal that is versatile (you can serve the leftovers multiple ways and still make everybody happy); simple (it takes hardly any preparation and cooks with almost no oversight); and tasty (it satisfied the sweet tooth and the salty tooth in our household). Yes - lots to be said about it - as I've just proven to you! It's no secret that we're a pork-loving household; this isn't the first tenderloin recipe I've shared, and I doubt it will be the last. But this one? It's going into my cooking repertoire. I've told you about that file before; it's called the If I Ever Own a Bed and Breakfast file. This recipe? It's already in it.
Glazed Pork Tenderloin / AllRecipes / Submitted by Bernice Dean
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Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (1 pound) pork tenderloin
- 2 sprigs fresh rosemary
- 1/2 cup pineapple preserves
- 1 tablespoon prepared horseradish
- Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425 degrees F 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 cup pineapple sauce. Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with the remaining sauce.
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