Glazed Pork Tenderloin the Editors of Publications International, Ltd.
Glazed Pork Tenderloin
Makes 6 servings
|2||whole well-trimmed pork tenderloins (about 1-1/2 pounds total)|
|1/2||cup currant jelly or canned jellied cranberry sauce|
|1||tablespoon bottled grated horseradish, drained|
|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 heat over low on rangetop until jelly is melted; stir 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. Pour broth and wine into pan. Place over burners; 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.
|Total Fat||5 g|
|Saturated Fat||1 g|
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