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Monday, August 10, 2009


Here's whats for dinner tonight at the Wilson house, we will grill the pork, and have a side of fresh green beans...

Luke loves his horseradish, yummy!

Pork Tenderloin with Horseradish Sauce
From Cooking for 2
"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."
15 min.
30 min.
45 min.
1/2 teaspoon steak seasoning
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 pork tenderloin (3/4 pound)
2 garlic cloves, peeled and quartered
1 teaspoon balsamic vinegar
1 teaspoon olive oil
2 tablespoons fat-free mayonnaise
2 tablespoons reduced-fat sour cream
1 teaspoon prepared horseradish
1/8 teaspoon grated lemon peel
Dash 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 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.

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