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Pineapple Glazed Tenderloin
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Pineapple Glazed Pork Tenderloin
  • 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 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. Let stand for 5 minutes before slicing. Serve with the remaining sauce.

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