Glazed Pork Tenderloin (Calorie Watcher)

Makes 6 servings

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)

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.