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Glazed Pork Tenderloin

Last post 05-26-2008 6:46 AM by whateverfood. 4 replies.
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  • 04-25-2008 6:03 PM

    Glazed Pork Tenderloin

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    Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the "heat" level of the sauce. —Bernice Dean of Garland, Texas

    View this recipe now

  • 04-25-2008 6:03 PM In reply to

    Re: Glazed Pork Tenderloin

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    WOW! Are all your meals this healthy? If so, Are you "available?" LOL :)

    It is a real pleasure to see some people making real food, minimally prepared, yet very flavorful, without all the stuff one finds in a lot of the recipes one reads now. Thanks!

    Whateverfood

    I don't suffer from insanity; I enjoy every minute of it!

  • 04-26-2008 12:51 PM In reply to

    Re: Glazed Pork Tenderloin

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    My can't take horse radish. What would you think about Dijon Mustard instead???

    Bruce

  • 05-11-2008 10:56 PM In reply to

    • tkayf
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    • Joined on 12-22-2007
    • Posts 36

    Re: Glazed Pork Tenderloin

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    That sounds like alot of horseradish to me.

    tkayf

  • 05-26-2008 6:46 AM In reply to

    Re: Glazed Pork Tenderloin

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    I don't have a cast iron tongue either...Maybe a third to half as much horseradish? That's quite a kick from the 'ol horsey!

    Whateverfood

    I don't suffer from insanity; I enjoy every minute of it!
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