Combine salt and pepper; rub over pork. Place in a 9x13 baking
pan coated with nonstick cooking spray. Bake, uncovered, at 425
degrees for 10 minutes. Meanwhile, in a saucepan, heat
preserves and horseradish until preserves are melted; stir until
blended. Brush pork with 1/4 c. pineapple sauce. Bake 10-20
minutes longer or until meat thermometer reads 160 degrees.
Let stand for 5 minutes before slicing. Serve with the remaining
sauce.
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