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Post by marlaoh on Sept 30, 2002 5:59:08 GMT -6
Glazed Pork Tenderloin 1 pound pork tenderloin trimmed of any visible fat 2 tablespoon all-purpose flour 4 tablespoons brown sugar, divided into 2 tablespoons each 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon cardamom 1/8 teaspoon cayenne pepper 1/4 cup raisins 1/3 cup orange juice 3 tablespoons balsamic vinegar 2 tablespoons capers Olive oil cooking spray
Method: 1.Cut tenderloin crosswise into 16 medallions. Combine flour with 2 tablespoons sugar, salt, cumin, cardamom and pepper; rub evenly over pork medallions both sides.
2.Combine remaining 2 tablespoons brown sugar with orange juice and vinegar stirring until sugar has dissolved, stir in capers and raisins and set aside.
3.Heat large non stick skillet over medium high heat. Add pork and cook 2 minutes, then turn medallions and cook 1 minute longer. Add juice mixture and cook for 1 minute or until sauce thickens and pork is done.
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