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
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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

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!