- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (1 pound) pork tenderloin
- 2 sprigs fresh rosemary
- 1/2 cup pineapple preserves
- 1 tablespoon prepared horseradish
- Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. 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 10-20 minutes longer or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing. Serve with the remaining sauce.