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Glazed Pork Tenderloin

Rated as 4.65 out of 5 Stars

"Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the 'heat' level of the sauce. --Bernice Dean of Garland, Texas"
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Ingredients

30 m servings
Original recipe yields 4 servings

Directions

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  1. Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425 degrees F for 10 minutes.
  2. Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing. Serve with the remaining sauce.

Footnotes

  • Nutritional Analysis: One serving (3 ounces cooked pork with 2 tablespoons sauce) equals 242 calories, 4 g fat (1 g saturated fat), 67 mg cholesterol, 226 mg sodium, 29 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit.

Reviews

Read all reviews 74
  1. 86 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

This was ok. I think next time I make this, I will marinate it for a few hours. It just didn't jump out at me.

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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...

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.

I marinated the pork for a good 1/2 day and added a few more sprigs of rosemary and also some tarragon since I had them in my herb garden. The glaze was fantastic with a little more horseradish...

My tenderloin was almost 2 pounds so I increased the cooking time and used a whole jar of preserves with about 2 tablespoons of horseradish. The sauce was amazing, it was so delicious. I followe...

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 ...

Made this for dinner with sweet pepper rice (also on this site) and this was a hit with my roommates! We all LOVED it and I followed a little advice of others. Put 1/2 cup water in the pan and...

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...

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 pi...

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