Yield:Yields about 1/3 cup.
I like to pair this tangy sauce with rosemary-orange–glazedPork Tenderloin.
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- 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
Nutritional Information
- Nutritional Sample Size per Tbs
- Calories (kcal) : 60
- Fat Calories (kcal): 10
- Fat (g): 1
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 10
- Carbohydrates (g): 14
- Fiber (g): 0
- Protein (g): 0
Preparation
- 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.
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Reviews (4 reviews)
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Virgomerry| 10/03/2021I just love this recipe! The aroma of the sauce simmering is awesome ... the Rosemary, marmalade and garlic, yummy. I’ve made this dish many times and everyone loves it! It’s the only way to eat pork tenderloin!
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momsstuffing| 09/19/2017
This is a wonderful sauce for grilled pork. Very quick and easy. Key is to add the meat juices after slicing. This cuts the sweetness and provides the right amount to savory. My husband said he'd drink it straight out of a shot glass it was so good!!
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wigtonmama| 01/02/2014
Good sauce with pork, I have also substituted fresh thyme for the rosemary and used it with beets and with carrots. It is quick for a tasty finish!
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mgssts63| 06/16/2013Very sweet sauce.
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