Ingredients
1 cup (250 mL) orange juice
1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) honey
2 tsp (10 mL) fresh rosemary, chopped
1 clove garlic, minced
2 – 1 lb (500 g) pork tenderloins
1 Tbsp (15 mL) canola oil
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground black pepper

Directions
• Preheat oven to 375°F (190°C).
• In a small saucepan over medium-high heat, bring orange juice, cider vinegar, brown sugar, honey, rosemary and garlic to a boil. Reduce heat and allow to simmer until thickened. Remove from the heat.
• Rub pork tenderloins with salt and pepper. Heat 1 Tbsp (15 mL) canola oil in a large nonstick skillet over medium-high heat. Brown the pork tenderloins evenly on all sides, about 5 minutes total.
• Place pork tenderloins on a large baking sheet, brush with glaze and bake for 25 minutes or until the internal temperature of the pork reaches 160°F (71°C).
• Remove from the oven and allow the juices to settle by letting the tenderloin rest for 5 minutes before slicing.

Prep Time: 5 Minutes
Cooking Time: 40 Mi

nutes
Approximately 8 Servings

Recipe and photo compliments SASK Pork

Find more delicious recipes at saskpork.com