Glazed Pork Tenderloin
|Whole pork tenderloins||2 , well trimmed|
|Currant jelly/Canned jellied cranberry sauce||1⁄2 Cup (8 tbs)|
|Bottled grated horseradish||1 Tablespoon, drained|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Rhine wine/Sweet wine||1⁄4 Cup (4 tbs)|
Preheat oven to 325°F Place tenderloins on meat rack in shallow roasting pan.
Combine jelly and horseradish in microwavable dish or small saucepan.
Heat at HIGH 1 minute or over low heat on rangetop until jelly is melted; stir well.
Brush half of mixture over tenderloins.
Roast 30 minutes; turn tenderloins over.
Brush with remaining jelly mixture.
Continue to roast 30 to 40 minutes depending on thickness of tenderloins or until meat thermometer registers 160°F
Transfer tenderloins to cutting board; tent with foil.
Let stand 10 minutes.
Remove meat rack from roasting pan.
Pour 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 sauce is reduced to 1/2 cup.
Strain sauce; season to taste with salt and pepper.
Carve tenderloins into thin slices.