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Pork- Balsamic Pork Tenderloin with Garlic Shells Recipe

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This recipe for Pork- Balsamic Pork Tenderloin with Garlic Shells, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Gates
Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2- Ib. pork tenderloin or boneless pork chops, about 1 inch thick
1/2 tsp. dried rosemary leaves, crushed (optional)
1/2 cup orange juice
1/4 cup balsamic vinegar
1/4 cup firmly packed brown sugar
1/4 tsp. salt

Directions:
Directions:
Preheat oven to 425.
In 13 x 9-inch metal roasting pan, arrange pork. Season, if desired, with salt, ground black pepper and rosemary. Roast 20 minutes.
Meanwhile, in small bowl, blend orange juice, vinegar, brown sugar and salt. Pour mixture over pork and continue roasting 10 minutes or until meat thermometer reaches 165 (medium). Remove pork to cutting board and loosely tent with aluminum foil.
Place metal roasting pan on burner and bring to a boil over high heat, stirring constantly, 1 minute or until glaze thickens slightly. To serve, slice pork and arrange on serving platter, then drizzle with glaze.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Preparation Time: 10 Minutes ~Cook Time: 31 Minutes

 

 

 

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