TROPICAL PORK TENDERLOIN for Easter


TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • Generously salt and pepper the pork loin.
  • Marinade roast overnight in jam mixture.
  • Preheat oven to 425 degrees.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.
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