Grilled Rosemary Pork Tenderloin With Horseradish Sauce – a delicious recipe with salt, pepper, pork tenderloin, rosemary, pineapple preserves, horseradish. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 160u00b0. Let stand for 5 minutes before slicing. Serve with reserved sauce.
79
kcal
Calories
4
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 pork tenderloin (1-1/4 pounds), 2 sprigs fresh rosemary, and more.
Yes, Grilled Rosemary Pork Tenderloin With Horseradish Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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