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 |
Check out more recipes for Pork
Advertisement
