Glazed Pork Tenderloin

• 1/2 cup currant jelly
• 1 tablespoon prepared horseradish
• 2 pork tenderloins (3/4 pound each)
• 1/2 cup chicken broth
• 1/4 cup white grape juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a microwave-safe bowl, combine the jelly and horseradish. Microwave on high for 1 minute or until jelly is melted; stir until smooth.
2. Place the tenderloins on a rack in a shallow roasting pan. Brush with half of the jelly mixture. Bake, uncovered, at 425u0b0 for 20 minutes. Turn the meat over; brush with the remaining jelly mixture. Bake 10 minutes longer or until a thermometer reads 160u0b0. Remove the meat and keep warm.
3. Add broth and grape juice to roasting pan; stir to loosen browned bits. Transfer to a saucepan. Cook over medium-high heat until liquid is reduced to 1/2 cup, about 5 minutes. Strain sauce; add salt and pepper. Slice pork; serve with sauce.

currant jelly, horseradish, pork, chicken broth, white grape juice, salt, pepper

Taken from www.tasteofhome.com/recipes/glazed-pork-tenderloin/ (may not work)