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Pork Tenderloin With Maple Glaze without shallots lemon meat

Found 9 recipes

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Pork Tenderloin with Pomegranate Glaze

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 2 cups pomegranate juice 1/4 cup sugar 2 (3/4-pound) pork tenderloins, trimmed 1/2 teaspoon[...]

Source: myrecipes.com
Pork Tenderloin with Costa Rican Coffee Glaze

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 tablespoon olive oil 1/2 cup chopped onion 1 tablespoon grated peeled fresh ginger 2[...]

Source: myrecipes.com

Pork Tenderloin Rodriguez W/Guava Glaze &[...]

1 cup guava jelly (available at Latin and Caribbean markets & large supermarkets) or 1 cup apricot jam 1/4 cup Dijon mustard 1/4 cup orange juice (preferably[...]

Source: food.com
Pork Tenderloin With Apricot Glaze

1 1/2 lbs pork tenderloin 1/2 cup apricot jam 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar or 2 tablespoons cider vinegar 2 teaspoons[...]

Source: food.com
Pork Tenderloin With Spicy Guava Glaze

2 tablespoons garlic powder 1 tablespoon chili powder 1 tablespoon paprika 2 teaspoons coriander, ground 3/4 teaspoon cinnamon , ground 1/2 teaspoon ginger ,[...]

Source: food.com
Pork Tenderloin With Cider Glaze

2 lbs pork tenderloin 1 small red onion , cut into eighths 1/2 cup golden raisin 3 tablespoons fresh thyme leaves 1/8 teaspoon ground cloves 3/4 cup apple[...]

Source: food.com
Pork Tenderloin With Pomegranate Glaze

2 cups pomegranate juice 1/4 cup sugar 2 (3/4 lb) pork tenderloin, trimmed 1/2 teaspoon salt 1/4 teaspoon pepper 1 Preheat oven to 450. 2 Combine juice and[...]

Source: food.com
Pork Tenderloin With Orange-Balsamic Glaze

1 1/2 lbs pork tenderloin 1 Preheat oven to 425°F Line a baking pan with parchment paper. 2 In a hot non-stick grill pan or skillet sprayed with vegetable[...]

Source: food.com
Pork Tenderloin With Costa Rican Coffee Glaze

1 tablespoon olive oil 1/2 cup chopped onion 1 tablespoon grated peeled fresh ginger 2 garlic cloves , minced 1 serrano chili , chopped 1 1/2 tablespoons[...]

Source: food.com

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