2/24/2006
Caramelized Pork Tenderloin
From the Betty Crocker Cookbook, p. 257

Serve with dry white table wine, and/or sweet potatoes
Also good with fresh cooked carrots.

1 tbsp olive oil
3 cloves garlic, finely chopped
1 pound pork tenderloin

2 tbsp packed brown sugar
1 tbsp orange juice
1 tbsp maple syrup (or molasses)
1/2 tsp salt
1/4 tsp pepper

(Note - keep ingredients in exact quantities - flavor was excellent)

Cut pork into 1/2 inch slices.

Heat a frying pan on med-high.  When hot, add olive oil and stir in garlic to coat.  Add pork slices.

Cook for 6 to 8 minutes, turning occasionally, until pork is slightly pink in center.  Drain if necessary.

Stir in remaining ingredients.  Cook about 2-5 minutes, stirring occasionally, until mixture thickens and coats pork.