Glazed Lamb Tenderloin

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 (3/4 lb) lamb tenderloin, trimmed, 1 1/2 lbs. total weight
• 1/2 cup currant jelly, can use jellied cranberry sauce
• 1 tablespoon bottled horseradish, grated, drained
• 1/2 cup chicken broth
• 1/2 cup rhine wine, can use any sweet wine
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 325 degrees f.
• 2 place tenderloins on meat rack in shallow roasting pan.
• 3 combine jelly and horseradish in microwavable dish or small saucepan. heat high one minute in microwave or over low heat on stove top until jelly is melted; stir well.
• 4 brush half of mixture over tenderloins and roast for 30 minutes; then turn tenderloins over. brush with the remaining jelly mixture and continue to roast another 30-40 minutes depending on thickness of tenderloins or until an instant meat thermometer register 160 degrees f.
• 5 transfer tenderloins to a cutting board; tent with foil. let stand (rest) 10 minutes.
• 6 remove meat rack from pan and pour broth and wine into the pan. place pan over stove burners; cook over medium high heat, stirring frequently and scraping up any browned bits, 4-5 minutes or until sauce is reduced to 1/2 cup. strain sauce; season to taste with salt and pepper.
• 7 carve tenderloins into thin slices. serve with the sauce.