GRILLED ROSEMARY PORK TENDERLOIN WITH HORSERADISH SAUCE

Grilled Rosemary Pork Tenderloin with Horseradish Sauce image

Bernice Dean of Garland, Texas typically makes this dish in the oven, but our Test Kitchen took it to the grill with outstanding results. 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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

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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

Steps:

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. , 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., 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. , Grill 10-20 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 267 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 216mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 28g protein.