Glazed Pork Tenderloin (Calorie Watcher)
the Editors of Publications International, Ltd.

Glazed Pork Tenderloin (Calorie Watcher)
Yield
Makes 6 servings
Ingredients
2 | whole well-trimmed pork tenderloins (about 1-1/2 pounds each) |
1/2 | cup currant jelly or canned jellied cranberry sauce |
1 | tablespoon prepared horseradish |
1/2 | cup chicken broth |
1/4 | cup Rhine or other sweet white wine |
Salt and black pepper to taste (optional) |
Preparation
- Preheat oven to 325°F. Place tenderloins on meat rack in shallow roasting pan.
- Combine jelly and horseradish in microwavable dish or small saucepan. Heat at HIGH 1 minute or over low heat on rangetop until jelly is melted; mix well. Brush half of mixture over tenderloins.
- Roast 30 minutes; turn tenderloins over. Brush with remaining jelly mixture. Continue to roast 30 to 40 minutes depending on thickness of tenderloins or until thermometer registers 160°F. Transfer tenderloins to cutting board; tent with foil. Let stand 10 minutes.
- Remove meat rack from roasting pan. To deglaze pan, pour chicken broth and wine into pan. Place over burners and cook over medium-high heat, stirring frequently and scraping up any browned bits, 4 to 5 minutes or until sauce is reduced to 1/2 cup.
- Strain sauce; season to taste with salt and pepper.
- Carve tenderloins into thin slices. Serve with sauce.
Nutritional Information
Serving Size: | 1/6 of total recipe |
Calories | 356 |
Calories from Fat | 23 % |
Total Fat | 9 g |
Saturated Fat | 3 g |
Cholesterol | 133 mg |
Carbohydrate | 18 g |
Fiber | <1 g |
Protein | 47 g |
Sodium | 193 mg |
Dietary Exchange
Fruit | 1 |
Meat | 5-1/2 |
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