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Glazed Pork Tenderloin Recipe
|Whole pork tenderloins||2 , well trimmed|
|Currant jelly/Canned jellied cranberry sauce||1⁄2 Cup (8 tbs)|
|Bottled grated horseradish||1 Tablespoon, drained|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Rhine wine/Sweet wine||1⁄4 Cup (4 tbs)|
Calories 650 Calories from Fat 144
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 5.3 g26.7%
Trans Fat 0.2 g
Cholesterol 294.5 mg
Sodium 433.3 mg18.1%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0.01 g0.03%
Sugars 22.8 g
Protein 94 g187.4%
Vitamin A 0.2% Vitamin C
Calcium 2.9% Iron 24.7%
*Based on a 2000 Calorie diet
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.