Grilled Rosemary Pork Tenderloin With Horseradish Sauce

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pork tenderloin (1-1/4 pounds)
• 2 sprigs fresh rosemary
• 1/2 cup pineapple preserves
• 1 tablespoon prepared horseradish

1. Combine salt and pepper; rub over pork. Prepare grill for indirect heat using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
2. Place pork over drip pan, placing one sprig of rosemary under the pork and one on top. Grill pork, covered, over medium-hot indirect heat for 15 minutes.
3. Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove and discard top rosemary sprig. Set aside 1/4 cup pineapple mixture for serving; brush pork with the remaining mixture.
4. Grill 10-20 minutes longer or until a thermometer reads 160u0b0. Let stand for 5 minutes before slicing. Serve with reserved sauce.

salt, pepper, pork tenderloin, rosemary, pineapple preserves, horseradish

Taken from www.tasteofhome.com/recipes/grilled-rosemary-pork-tenderloin-with-horseradish-sauce/ (may not work)