Pork Tenderloin with Blood Orange-Rosemary Glaze | Sunkist
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon scallions, diced
- 5 Sunkist® Blood Oranges, zested and juiced
- .75 cup sugar
- 1 cup port wine
- .5 cup balsamic vinegar
- 1.5 tablespoon rosemary, minced
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