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Categories:
garlic pepper salt fennel sage thyme cayenne pepper pork chicken broth brown sugar molasses balsamic vinegar ground cumin kosher salt white pepper ground cinnamon orange segments figs water olive oil
Viewed: 67 - Published at: 3 years agoIngredients
- 1-1/2 teaspoons garlic powder
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seed, crushed
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 2 pork tenderloins (3/4 pound each)
- 2/3 cup reduced-sodium chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon kosher salt
- Dash white pepper
- Dash ground cinnamon
- 1/2 cup chopped orange segments
- 10 dried figs
- 1/4 cup water
- 1 tablespoon olive oil
Method
- In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours.
- For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth.
- In a
- , brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil.
- Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.
