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Rosemary-Orange Glaze (for grilled pork tenderloin)

Yield: 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

Nutritional Information

  • Nutritional Sample Size per teaspoon
  • Calories (kcal) : 20
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 0


  • 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.


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Reviews (1 review)

  • cookingranny9 | 06/10/2017

    I have used this recipe since it was first put into your magazine. It is my go to recipe , just adding different glazes.
    I cook on a three burner gas grill high at 500 degrees, then turn for 6 minutes on on medium, off, medium burners. After 6 minutes I also just turn off for the last 5 minutes. Take off grill and let sit covered. I also have used this glaze.
    Great recipe and impressive for company .

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