Combine corn syrup, orange juice concentrate, rosemary, and
vinegar. Heat over medium-low heat until it comes to a simmer.
Reduce heat to low and simmer for about 5 minutes. Remove from
heat and add salt and pepper, to taste.
Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush
with olive oil.
Trim excess fat from pork tenderloins. Place the pork in the
prepared baking dish. Place in the preheated oven and roast the
pork for 15 minutes. Reduce the oven temperature to 350°. Put
about 1/3 cup of the glaze in a dish to use for basting pork.
Brush the pork all over and continue roasting for about 30 to 40
minutes longer, or until pork is cooked through. Brush with
glaze every 10 minutes or so. A meat thermometer should
register about 160° when inserted in the thickest part of one of
the pork tenderloins.
Slice tenderloins and serve drizzled with remaining glaze.
Originally Submitted
1/20/2011
0 Out of 5 from
0 reviews
You can add this Pork Tenderoin with Orange-Rosemary Glaze recipe to your own private DesktopCookbook.