can use storebought jelly too
1. Cut and crush pineapple, reserving the juice.
2. In a saucepan, cook the crushed pineapple and reserved juice over medium heat for five minutes, until bubbling.
3. Add the sugar and lemon juice to the pan and stir.
4. Reduce heat to medium-low and continue stirring until the mixture is a jam-like consistency.
5. Add horseradish and stir until pineapple mixture is melted and blended. Remove from heat and set aside.
6. If using multiple 1-lb tenderloins, separate/cut pork into two pieces, so the pork is half the thickness of a full 2- or 3-lb tenderloin.
7. Combine salt and pepper; rub over pork.
8. Place pork in a 13x9x2 baking pan coated with nonstick cooking spray.
9. Place one sprig of rosemary under each piece of pork and one on the top of each piece.
10. Bake, uncovered at 425 degrees for 10 minutes.
11. Remove top rosemary sprig. Brush pork with 1/2 cup pineapple sauce. Bake 10-20 minutes longer or until a meat thermometer reads 160 degrees.
12. Let stand for 5 minutes before slicing. Serve with remaining sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 189 | ||
Calories from Fat: 75 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 84.9mg | 26 % | |
Sodium 88.3mg | 3 % | |
Potassium 508mg | 13 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.1g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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