Tuesday, February 2, 2010

Caramelized Pork Tenderloin

I can't remember where I got this recipe from, I am pretty sure it was a Betty Crocker Cookbook though. Gray and I both agreed that this recipe is a keeper, it had a lot of flavor.

1 pound pork tenderloin
2 cloves garlic (minced)
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper

Trim fat from pork. Cut pork into 1/2-inch slices. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary. Stir in remaining ingredients. Cook, stirring occasionally, until mixture thickens and coats pork.

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