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Savory Glazed Tenderloin

By: Jane Birch  
"It takes only five ingredients to make this flavorful entree from Edison, New Jerseys Jane Birch. Very moist and sweet but with a hint of horseradish, this change-of-pace pork goes well with a wide variety of side dishes."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 297 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

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Original Recipe Yield 2 servings
 

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 2 tablespoons prepared horseradish
  • 1 teaspoon spicy brown mustard
  • 1 (3/4 pound) pork tenderloin

Directions

  1. In a small bowl, combine the honey, butter, horseradish and mustard. Pour 1/3 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from pork. In a large skillet, brown pork on all sides. Place on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 375 degrees F for 35-40 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.

Footnotes

  • Nutritional Analysis: 5 ounces cooked pork equals 351 calories, 14 g fat (7 g saturated fat), 118 mg cholesterol, 215 mg sodium, 21 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by LIZCANCOOK 
Pretty tasty! Delicate flavors. Used my trusty digital thermometer for perfectly cooked meat. MORE

 
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