Carmelized Pork Tenderloin Recipe 2/24/2006 Caramelized Pork Tenderloin From the Betty Crocker Cookbook, p. 257 Serve with dry white table wine, and/or sweet potatoes 1 pound pork tenderloin 3 cloves garlic, finely chopped 2 tbsp packed brown sugar 1 tbsp orange juice 1 tbsp maple syrup (or molasses) 1/2 tsp salt 1/4 tsp pepper 1 tbsp olive oil (Note - keep ingredients in exact quantities - flavor was excellent) Cut pork into 1/2 inch slices. Heat a frying pan on med-high. When hot, add olive oil and stir in garlic to coat. Add pork slices. Cook for 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2-5 minutes, stirring occasionally, until mixture thickens and coats pork.