This recipe was just ok. My family thought the jam made the sauce too sweet. Maybe next time we'll try some pureed fresh fruit instead. The pork did come out tender though and the horseradish added a nice little kick. I also added fresh grated ginger and cinnamon to the sauce to give it some more depth.

I couldn't find pineapple preserves so I used cherry. It was delicious! My dinner guests said it was the most tender pork they'd ever had. will definitely repeat. In addition to rubbing the tenderloin with the salt and pepper, I added a little olive oil and rubbed that in as well...let it sit for about 20 minutes before putting in the oven.

My husband loved it, and it was my first real attempt at a pork tenderloin. It was super-easy, and it accomplished my mission: to use up my pineapple preserves (although, now I'll have to buy more, to make this again). Delicious!

We love this glaze! What a nice combination. This is easy and quick. Thanks.

This was very good. I made extra glaze for dipping. Excellent and easy recipe

Very good recipe. I've made this three times and everytime it was moist and tender. I bake it longer at a lower temperature which keeps it ultra moist and tender. (350 degrees for 45 minutes). I used orange marmalade once instead of the pineapple preserves and it came out wonderful. I didn't have fresh rosemary so I used dry. I actually sprinkled it on after rubbing the loin with salt and pepper, and left it on during the entire cooking process. I also add 1/2 cup of water to the pan before baking, which keeps the sauce from burning in the pan. I pour all the sauce over the tenderloin and use a thermometer to keep from over-cooking. Great recipe.

I made this for my parents and family on Mothers Day and it was delicious. Everyone loved it even my 14 yr old son. Very easy to make although I did cook it for about 15 minutes more than recipe said. Don't forget to serve with the leftover glaze so you can taste the horseradish!

Great recipe. I made this for company and the smell of the rosemary had everyone looking forward to dinner. It was very easy, and everyone loved it. I served it with jasmine rice cooked in pineapple juice and the spring vegetable bundles on this site, and garnished the plate with more fresh rosemary. I would definitely make this again. Be careful not to over cook the pork.

This was really easy and fantastic. I used sweet orange marmalade because I too couldn't find pineapple preserves. I recommend trying a gourmet market to find it in the future. The cooking time wasn't enough though, and I ended up adding twenty minutes to it - but it didn't dry out and was still so tender.

Loved this! I made this when I was having guests over and they all loved it...I am still getting requests for the recipe!

Moist and delicious, this was very easy to make. Instead of using the pineapple preserves for a glaze, we used a homemade apple marmalade with a half of a red delicious apple and half of a granny smith. Slow cooked with a cup of corn syrup, quarter cup of brown sugar and a teaspoon of cinnamon (cooked on the stove top) we then added two tablespoons of horseradish. YUM! The marmalade in itself requires a little more effort, but it's delicious!

This was delicious! Unfortunately I couldn't find any pineapple preserves, so I used orange marmalade instead. I will be on the lookout for pineapple preserves so that I can try this recipe again using the right ingredients!

Followed recipe with the exception of using pineapple marmalade. Pork was good - flavor was not exceptional. I expected the fusion of marmalade with horseradish to have been more than it was. Good but not great.

Great recipe! Instead of pineapple preserves, I used sugar free orange marmalade (I couldn't find sugar free pineaple preserves). It was really good! It would probably be great with regular orange marmalade as well.

This was so delicious and easy! My husband loved it too. The only change I made was using apricot-pineapple preserves because I couldn't find plain pineapple.