Rosemary-Orange Glaze (for grilled pork tenderloin)
by Pamela Anderson
This glaze for pork tenderloin is equally good made with 2 tsp. dried rubbed sage instead of the rosemary.
Yields enough to glaze two pork tenderloins.
To learn more, read the article:
Foolproof Grilled Pork Tenderloin
1/4 cup frozen orange juice concentrate, thawed
1 tsp. brown sugar
4 tsp. minced fresh rosemary
In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.
nutrition information (per serving):
Size
:
per teaspoon;
Calories
(kcal):
20;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
0;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
5;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
0;
From Fine Cooking 51
, pp. 38-41
June 1, 2002
