Grilled Rosemary Pork Tenderloin with Horseradish Sauce

  Dinner

Toss additional rosemary sprigs on the grill coals to enhance the smoky rosemary flavor. A simple sauce of pineapple preserves and horseradish gives the pork a tasty treatment. The brand of horseradish you select will determine the "heat" level of the sauce.

Grilled Rosemary Pork Tenderloin with Horseradish Sauce

Average Rating: 0

TOTAL TIME: Prep: 10 min. Grill: 25 min.
YIELD: 4 servings.

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (1-1/4 pounds)
  • 2 sprigs fresh rosemary
  • 1/2 cup pineapple preserves
  • 1 tablespoon prepared horseradish

Instructions

  • 1. Combine salt and pepper; rub over pork. Prepare grill for indirect heat using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 2. Place pork over drip pan, placing one sprig of rosemary under the pork and one on top. Grill pork, covered, over medium-hot indirect heat for 15 minutes.
  • 3. Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove and discard top rosemary sprig. Set aside 1/4 cup pineapple mixture for serving; brush pork with the remaining mixture.
  • 4. Grill 10-20 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with reserved sauce.

Nutrition Facts

1 each: 267 calories, 5g fat (2g saturated fat), 79mg cholesterol, 216mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 28g protein.

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