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- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pork tenderloin (1 pound)
- 2 sprigs fresh rosemary
- 1/2 cup pineapple preserves
- 1 tablespoon prepared horseradish
Combine salt and pepper; rub over pork. Place in a 13 x 9 x 2-inch 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.
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 to 20 minutes longer or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with the remaining sauce.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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