Glaze - Orange Balsamic Sauce

By á-47

Ingredients

• 1 tsp. vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/2 tsp. minced fresh rosemary
• 1/3 cup orange marmalade
• 4 tsp. balsamic vinegar

Preparation

Step 1

Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloins.

nutrition information (per serving):
Size: per Tbs; Calories (kcal): 60; Fat (kcal): 1; Fat Calories (g): 10; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 14; Polyunsaturated Fat (g): 0.5; Sodium (mg): 10; Cholesterol (mg): 0; Fiber (g): 0; From Fine Cooking 51, pp. 41
June 1, 2002