Glazed Pork Tenderloin Recipe
This glazed pork tenderloin is a fruited pork recipe. Prepared with currant jelly or jellied cranberry sauce combined with horseradish, the pork is brushed and microwave roasted to cook. Cooked to doneness, it is served with a broth and wine sauce prepared along with pan drippings.
Ingredients
| 2 whole well-trimmed pork tenderloins | ||
| 1/2 cup currant jelly or canned jellied cranberry sauce | ||
| 1 tablespoon bottled grated horseradish, drained | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1/4 cup Rhine or other sweet white wine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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; 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 meat 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.
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; 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 meat 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.
Chef
