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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. pork tenderloin
- 1 tsp. ground sage
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 garlic clove (crushed)
- 1/2 cup water
- 1/2 cup brown sugar
- 1 Tbsp. cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 Tbsp. soy sauce
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol100mg33% |
Sodium580mg24% |
Potassium640mg18% |
Protein32g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber0g0% |
Sugars13g |
Vitamin A0% |
Vitamin C0% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Rebecca a year ago
FANTASTIC!!! Definitely put it under the broiler like the article mentions. Gives it a wonderful texture and really makes the glaze “stick”! Love it!
Belinda Engelmann 3 years ago
Good. I suggest you put the glaze on it. Water cooked out so I turned it off early.
Tara Kruzewski 6 years ago
It was so dry!! And my family didn’t like the sauce. The only thing I didn’t do is use sage I followed the recipe exactly. No fat on a tenderloin so just dry meat
Alice Kessler 6 years ago
Easy, nice flavor - we shortened the cooking time to about 5 hours & it was still fall-apart tender.