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Rosemary-Orange Glaze (for grilled pork tenderloin)

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Yields enough to glaze two pork tenderloins.

This glaze for pork tenderloin is equally good made with 2 tsp. dried rubbed sage instead of the rosemary.

  • 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;

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