Recipe: Grilled Boneless Pork Loin With Tangerine-Rosemary Glaze – a delicious recipe with sugar, white vinegar, tangerine juice, fresh rosemary, lime juice, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a saucepan over medium heat, boil the sugar and vinegar together for five minutes. Add the juice and simmer until reduced by a third to a half. At this point the mixture should coat the back of a wooden spoon.
2
Remove the mixture from the heat, add the rosemary, lime juice, and salt and pepper to taste. Mix well, then add the butter and stir gently until it is melted and well incorporated.
3
Rub the fillets with salt and pepper to taste and place them on the grill over medium-high heat for three to four minutes per side. The surface of the meat should be slightly brown and crispy, and the interior should have a hint of pinkness, depending on your preference. (Check the interior by nicking one of the fillets slightly with a knife. If you like yours cooked completely through, leave it on an additional 2 minutes per side.) Spoon the glaze generously over the fillets before serving.
594
kcal
Calories
34
g
Fat
14
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup sugar, 1/2 cup white vinegar, 1 cup fresh tangerine juice (you may substitute fresh orange juice), 1 tablespoon fresh rosemary, and more.
Yes, Recipe: Grilled Boneless Pork Loin With Tangerine-Rosemary Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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