Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 3 ounces)

Using jelly rather than preserves in the glaze helps maintain a smooth texture, but you can use either. Instead of grape, try strawberry, cherry, red currant, or even jellied cranberry sauce.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Step 3

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Very good

October 17, 2015
Made the full dinner to recipe.  Very good, nice combo of colors & flavors.  Simple enough for a weeknight meal.

Great flavor

August 30, 2015
We subbed pepper jelly for the grape jelly in the glaze for some kick. 


August 26, 2015
The glaze was a bit thin but the pork was juicy and tender! Will definitely make again


August 24, 2015
Made this tonight for dinner - I was a little nervous because my husband doesn't like thyme. I used strawberry jam and followed the rest of the recipe exactly. Cooking time was spot-on (I usually find that I need to cook pork longer than recipes call for, but not this time). Flavor was fantastic! My husband and I loved it, and he even commented that he'd like to have it again in the future. (I never told him there was thyme in it!)


August 21, 2015
I tried this dish last night when I saw my new issue of Cooking Light laying on the counter. I used apricot mango jam as that is what I had on hand. I wasn't satisfied with the glaze taste, so I added a bit more jam as it was too vinegary for my taste, also added some cumin, chili powder, minced garlic, dried thyme, salt and pepper. For the pork, I just seasoned with salt, smoked paprika, garlic, salt and pepper. The time indicated cooked the tenderloin perfectly.  The glaze was so good, I would triple it next time to have some to serve alongside. My husband couldn't stop saying how great it was.