Zippy Paste for Pork Tenderloin

Total Time
Prep 10 mins
Cook 0 mins

An intensely flavored green crust for your pork tenderloin!

Ingredients Nutrition


  1. Blend into a paste.
  2. Add more flour if too thin.
  3. Rub all over your tenderloin!
Most Helpful

This is a very tasty recipe. For those that don't want an intense horseradish flavour, just cut back on it by a tsp but don't not try it as it's full of flavour. Since this is winter I cooked the coated tenderloins in a glass baking dish covered with foil for the first 2/3's of cooking time then removed the foil. That browned up the meat nicely and thickened up the resulting sauce from the meat and sauce. Next time I think I'll bring that sauce up to the stove top and add about a 1/2 a cup of dry white wine (pinot grigio or chardonnay). This summer I'll definitely be trying this out on the grill. Thank you for sharing!

Debi January 06, 2008

WOW! This was HOT - but DELICIOUS!! I made it exactly as stated and we used it on chicken breasts, fabulous and VERY zingy as well as zippy!! I think I may cut back the horseradish by half a spoon next time - but it was a great paste - I still have some in the fridge which I will use for pork chops on the barbie tonight!

French Tart July 19, 2007