“Looks great in the photo served on a plate with asparagus and has interesting ingredients, like horseradish, currant jelly or cranberry sauce, sweet white wine. Not sure what cookbook this was in but my files are over-flowing so here it is.”
1hr 25mins

Ingredients Nutrition

  • 2 (3/4 lb) pork tenderloin, trimmed, 1 1/2 lbs. total weight
  • 12 cup currant jelly, can use jellied cranberry sauce
  • 1 tablespoon bottled horseradish, grated, drained
  • 12 cup chicken broth
  • 12 cup rhine wine, can use any sweet white wine
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 325 degrees F.
  2. Place tenderloins on meat rack in shallow roasting pan.
  3. Combine jelly and horseradish in microwavable dish or small saucepan. Heat high one minute in microwave or over low heat on stove top until jelly is melted; stir well.
  4. Brush half of mixture over tenderloins and roast for 30 minutes; then turn tenderloins over. Brush with the remaining jelly mixture and continue to roast another 30-40 minutes depending on thickness of tenderloins or until an instant meat thermometer register 160 degrees F.
  5. Transfer tenderloins to a cutting board; tent with foil. Let stand (rest) 10 minutes.
  6. Remove meat rack from pan and pour broth and wine into the pan. Place pan over stove burners; cook over medium high heat, stirring frequently and scraping up any browned bits, 4-5 minutes or until sauce is reduced to 1/2 cup. Strain sauce; season to taste with salt and pepper.
  7. Carve tenderloins into thin slices. Serve with the sauce.

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