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Pork Tenderloin with Horseradish Sauce
“This delicious duo receives rave reviews each time I make it” writes Ann Berger Osowski from Orange City, Florida. “The pork can be served hot or cold, and the sauce can be used as a zesty dip for fresh veggies.”
½ tsp. steak seasoning
½ tsp. dried rosemary, crushed
½ tsp. dried thyme
1 pork tenderloin (¾ lb.)
2 garlic cloves, peeled and quartered
1 tsp. balsamic vinegar
1 tsp. olive oil
Horseradish Sauce:
2 TBSP fat-free mayonnaise
2 TBSP reduced-fat sour cream
1 tsp. prepared horseradish
1/8 tsp. grated lemon peel
Dash of salt and pepper
In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and olive oil.
Bake, uncovered, at 350 for 30-40 minutes or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.
YIELD: 2 servings.
Recipe source: Cooking for 2 magazine, Summer, 2008, submitted by Ann Berger Osowski from Orange City, Florida.
“This delicious duo receives rave reviews each time I make it” writes Ann Berger Osowski from Orange City, Florida. “The pork can be served hot or cold, and the sauce can be used as a zesty dip for fresh veggies.”
½ tsp. steak seasoning
½ tsp. dried rosemary, crushed
½ tsp. dried thyme
1 pork tenderloin (¾ lb.)
2 garlic cloves, peeled and quartered
1 tsp. balsamic vinegar
1 tsp. olive oil
Horseradish Sauce:
2 TBSP fat-free mayonnaise
2 TBSP reduced-fat sour cream
1 tsp. prepared horseradish
1/8 tsp. grated lemon peel
Dash of salt and pepper
In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and olive oil.
Bake, uncovered, at 350 for 30-40 minutes or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.
YIELD: 2 servings.
Recipe source: Cooking for 2 magazine, Summer, 2008, submitted by Ann Berger Osowski from Orange City, Florida.