"This easy treatment for pork caught my eye when I was paging through a cookbook and saw the word "caramelized," Elisa Lochridge recalls from her home in Beaverton, Oregon. "The slightly sweet glaze is yummy. I like to serve this over noodles or rice...or with mashed potatoes."
- 1 pork tenderloin (1 pound), cut into 1-inch slices
- 2 teaspoons canola oil
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon orange juice
- 1 tablespoon molasses
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Flatten pork slices to 1/2-in. thickness. In a nonstick skillet, brown pork in oil over medium-high heat. Remove and keep warm.
- In the same skillet, saute garlic for 1 minute; stir in the brown sugar, orange juice, molasses, salt and pepper. Return pork to pan; cook, uncovered, for 3-4 minutes or until pork is no longer pink. Yield: 4 servings.
Originally published as Caramelized Pork Slices in Light & Tasty December/January 2004, p11
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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