EXCELLENT!! We made this using a pork tenderloin and we grilled it instead of roasting it in the oven. I made the sauce in the afternoon and just let it sit at room temperature until it was time to grill. I divided the sauce and gave half to Hubs to use as a basting sauce after searing the tenderloin on the grill. I heated the other half and used it to drizzle on when plating. My horseradish didn’t have much oooomph, so I couldn’t even taste it, which I would have liked, but really didn’t miss. We grilled the tenderloin to an internal temperature of 145 and let it rest for 10 minutes before slicing, which produced a nice tender, pink center. A word of caution, if you cook this to 160 degrees, it will dry it out and may become tough, especially if you’re using a pork loin roast. These days pork doesn’t have to be cooked to death.
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EXCELLENT!! We made this using a pork tenderloin and we grilled it instead of roasting it in...