RecipesFromScratch.com -Glazed Pork Tenderloin

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Glazed Pork Tenderloin

2 whole well trimmed pork tenderloins, about 1 1/2 pounds total
1/2 cup of currant jelly or canned jellied cranberry sauce
1 tablespoon of bottled grated horseradish, drained
1/2 cup of canned chicken broth
1/4 cup of Rhine or other sweet white wine
Salt and pepper to taste

Preheat your oven to 325ºF. Place the tenderloins on meat rack in a shallow roasting pan. Combine the jelly and horseradish in micro-wavable dish or small saucepan. Heat at HIGH for 1 minutes or over low heat on range-top until jelly is melted, stir well. Brush half of mixture over tenderloins. Roast for 30 minutes, turn tenderloins over. Brush with remaining jelly mixture. Continue to roast for 30 to 40 minutes depending on thickness of tenderloins or until thermometer registers 160ºF. Transfer the tenderloins to cutting board, tent with foil. Let it stand for 10 minutes. Remove the meat rack from roasting pan. Pour the broth and wine into pan. Place over burners, cook over medium high heat stirring frequently and scraping up any browned bits, 4 to 5 minutes or until the sauce is reduced to 1/2 cup. Strain the sauce, season to taste with salt and pepper. Cave tenderloins into thin slices. Serve with sauce. Makes 6 servings

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