HELP I NEED IDEAS SOON !?

Glazed Pork Tenderloin

1/4 teaspoon salt

1/4 teaspoon pepper

1 (1 pound) pork tenderloin

2 sprigs fresh rosemary

1/2 cup pineapple preserves

1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425 degrees F for 10 minutes.

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

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Try some orange marmalade or a nice apricot jam. If you are in the US, Stonewall Kitchens out of York, Maine, has a lovely onion and garlic jam(sweet) that would work very well. Otherwise, lemon pepper or a few sprigs of rosemary are fine. Salt it after preparation as salt tends to draw the moisture out of meat.