Reviewed: Nov. 11, 2009

This was absolutely delicious and so easy to make. The pork was very moist and the sauce was wonderful. My company loved it. Will make this again, it's a keeper!

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Charlotte

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Reviewed: Nov. 8, 2009

Quick, easy and delicious! Doubled the sauce and used pineapple ice cream topping as another reviewer mentioned. Will make again!

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Marebear

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

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Reviewed: Sep. 21, 2009

TASTY TASTY! The only thing I will do next time is make more of the glaze to use a dipping sauce. It was soo good!

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BManno

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Sep. 20, 2009

very nice....thanks....

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rcoller

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Reviewed: Sep. 3, 2009

Super easy and yummy! I tend to like the "crispy bits" on meat... so, I pan seared first and then cooked in the cast iron skillet. Yum!

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omigodshoes

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Reviewed: Sep. 1, 2009

Very good and easy recipe...

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Lorlop

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Reviewed: Aug. 31, 2009

Very good recipe. The horseradish makes a good combo of spicy and sweet with the preserves.

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JEDIDAISY

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Reviewed: Aug. 21, 2009

I'm cooking this for company tonight. It's the 3rd time I've made this as everyone loves this recipe. Very easy, and very, very delicious. I didn't change a thing. Highly recommend to make, especially when entertaining friends for dinner.

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Sarah

Cooking Level: Expert

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Reviewed: Jul. 10, 2009

Mouthwatering! No one has NOT liked this dinner. Including my 4 year old daughter! I did add enough water to just cover the bottom of pan after glazing to bake. Did have to use appricot preserves

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Talking-Addiction

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Reviewed: Jul. 9, 2009

Wonderful recipe. Everyone in my household enjoyed it. Thanks!

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ahlangston

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: May 29, 2009

I used a big family size tenderloin and it took forever to cook. The glaze also burned in the pan the first time so I added a little water to the pan the second time I tried this. I love the horseradish and I thought I would hate that part. Make extra sauce for dipping.

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kat

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Reviewed: Apr. 21, 2009

The super market I go to didn't have pineapple preserve but it did have pineapple/apricot preserve which I used instead and it turned out delicious.

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Joy Hryniewicz

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Reviewed: Apr. 3, 2009

I loved making this recipe!! I had my whole family over and they all LOVED it! It was very tasy...(I added extra horseradish). I will definitely make this again! Thanks for the great recipe!

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Luvlee1026

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Reviewed: Mar. 1, 2009

Good. Used apricot preserves. Horseradish is a nice touch.

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HPH72

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

Easy and fantastic taste! Now, my favorite way to serve pork tenderloin. The pineapple and horseradish make an excellent flavor.

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LVICINI

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Reviewed: Feb. 17, 2009

Very moist and delicious. My husband asked, "When will you make this again?" after his first bite. I took the advice of others and baked it at a lower temperature for a bit longer.

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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Feb. 2, 2009

I admit I was a bit skeptical of the pineapple/horseradish combo, but it was so delicious! I added way more horseradish than the recipe called for just to suit my tastes, and I used canned pineapple that I pureed. And I used dried rosemary. It turned out so moist and tasty, I'll definitely be making this again! Thanks :)

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little.mrs.h

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Jan. 6, 2009

Made this on New Years Eve for about 20 people. So easy and everyone LOVED it. Didn't change a thing. Next time I may use a little more horseradish but I like my food to have a lot of zing to it. For the pineapple preserves... Look in the ice cream toppings isle!!! That's where I found pineapple topping and it worked just found.

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Swedish Fish

Cooking Level: Intermediate

Living In: Fishers, Indiana, USA

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Reviewed: Jan. 1, 2009

i love the glaze/sauce for this. i marinaded the loin in apple cider overnight and it made the meat so moist. as others have said, i also had to extend the cooking time.

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librarunnr

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Reviewed: Jan. 1, 2009

I made this my new years collards and black eyed peas and it was WONDERFUL!!! My entire family loved it. Followed the recipes as is except did not add the rosemary(we dont care for the taste of it) and cooked it slower. Will use it often!!!!!!!!!

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