Horseradish-Peach Pork Tenderloin

I have always adored "Taste of Home" magazine. I used to sit and read through them while eating breakfast at my parents' house. (Reading cookbooks for pleasure? Suuuuuure, that's not a fat-girl trait!) But their food, while delicious looking, also looks like it would course through your veins with all the speed of snail gravy.

So imagine my joy at discovering "Everyday Light Meals," their light version of a cookbook that actually boasts light recipes. Heck yes.

I took one of them on a test run tonight. Results? Delicious. The recipe actually calls for pineapple preserves but I couldn't find them, so I went with peach. It tasted insanely good. I took some pictures along the way but the dinner tasted so good, I forgot to take pictures of the finished product. So..try it yourself and take your own pictures, eh?

Glazed Pork Tenderloin
Ingredients:
1/4 teaspoon salt; 1/4 teaspoon pepper
1 lb. pork tenderloin
2 sprigs fresh rosemary
1/2 cup peach preserves
1 tablespoon horseradish

Combine salt and pepper; rub over pork. Place in 13x9x2in baking pan. Place one sprig of rosemary under the pork and one on top. Bake uncovered at 425 degrees for 10 minutes.

Meanwhile, in saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup peach sauce. Bake 10-20 minutes longer or until meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing. Serve with the remaining sauce.

Yield: 4 servings

242 calories, 4 g fat, 67 mg cholesterol, 226 mg sodium, 29 mg carbs, 24 g protein

Recipe credit: "Everyday Light Meals," Taste of Home