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!
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!