Glazed Pork Tenderloin

Pork tenderloin, seasoned with salt and pepper, roasted with rosemary, and glazed with pineapple and horseradish sauce.

Ingredients -

1/4 teaspoon Salt
1/4 teaspoon Pepper
1 pound Pork Tenderloin
2 sprigs Fresh Rosemary
1/2 cup Pineapple Preserves
1 tablespoon Prepared Horseradish

Preparation:

1. Preheat oven to 425 F.

2. Season tenderloin with salt and pepper.

3. Coat 13 x 9-inch backing dish with non-stick cooking spray.

4. Place sprig of rosemary in baking dish. Place tenderloin on rosemary. Place rosemary sprig on top of tenderloin.

5. Bake uncovered for 10 minutes

6. In a saucepan, heat pineapple preserves and horseradish until preserves dissolve. Stir until well blended.

7. Remove rosemary sprigs.

8. Brush pork with ¼ cup pineapple sauce.

9. Bake 15 minutes longer, until meat thermometer reaches 160 F.

10. Remove tenderloin from oven. Allow to rest 5-10 minutes before slicing.

11. Serve with remaining sauce.

Cooking Tip

Overcooking Pork

The tenderloin can overcook and dry out, so a meat thermometer is recommended. When the internal temperature reaches 150-165 degrees the tenderloin is properly cooked.

Cooking Tip

Meat Thermometer

Available at stores everywhere the thermometer is especially useful with large pieces of poultry and meat roasts for determining thorough cooking.