Friday, July 10, 2009

Glazed Pork Tenderloin

Glazed Pork Tenderloin

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
Adapted from AllRecipes
Printer-friendly version

Ingredients
1/4 teaspoon salt
1/4 teaspoon pepper
1 1-pound pork tenderloin
2 sprigs rosemary
1/2 cup pineapple preserves
1 tablespoon prepared horseradish

Directions
1. Preheat oven to 425 degrees. Spray 9x130inch baking pan with spray.
2. In a small bowl, combine salt and pepper. Rub all over tenderloin, then place meat in pan.
3. Put one sprig of rosemary on top of meat, and one below. Bake, uncovered, for 10 minutes.
4. While pork bakes, in a medium saucepan over medium heat combine preserves and horseradish. Stir until preserves are melted.
5. Pull pork from oven. Remove top rosemary sprig, and brush pork with sauce. Return to oven and bake 10 to 20 minutes longer, or until meat reaches 160 degrees. Let stand five minutes before slicing. Serve with remaining sauce on side for dipping.

One year ago: I had a baby! And today he is a year old. Happy Birthday, Cash!

8 comments:

  1. I cook a lot of pork tenderloin these days, economics you know. I'm always up for a new recipe and this one sounds great. Thanks for sharing.

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  2. Happy birthday to Cash, he will soon be a full blown member of the pork loving family:D

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  3. We LOVE pork tenderloin - have one of our favorites (grilled, though) in the queue for this weekend as a matter of fact. From your glowing recommendation, looks like I'll keep this one for our next non-grilled tenderloin.

    And happiest of birthdays to sweet (not-so-little) Cash! Where did the time go!?

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  4. pineapple and pork go together almost as well as apple and pork. awesome glaze idea, and i hope your family has a wonderful celebration of cash's exit from the womb. :)

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  5. We are (probably more I am) a pork lovin' family! :) Thanks for sharing! I'm printing this bad boy out for next time.

    Btw, Happy Birthday to your sweet baby boy!
    ~ingrid

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  6. First Happy Birthday to Cash! This pork looks so tender and moist, fantastic!

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  7. MMMMMMMMMMM,...these pork tenderloins look so succulent! Yum!

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  8. Mine would be my own bakery file. But I couldn't do it in NYC. Too much darn competition.

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