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Combine Salt And Pepper; Rub Over Pork. Place In A 13-In. X 9-In. X 2-In. Baking Pan Coated With Nonstick Cooking Spray. Place One Sprig Of Rosemary Under The Pork And One On Top. Bake, Uncovered, At 425 Degrees F For 10 Minutes. Meanwhile, In A Saucepan, Heat Preserves And Horseradish Until Preserves Are Melted; Stir Until Blended. Remove Top Rosemary Sprig. Brush Pork With 1/4 Cup Pineapple Sauce. Bake 10-20 Minutes Longer Or Until Meat Thermometer Reads 160 Degrees F. Let Stand For 5 Minutes Before Slicing. Serve With The Remaining Sauce.
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