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4 Pork fillets
1 cup (250 mL) balsamic vinegar
1/2 cup (125 mL) SPLENDA® Brown
6 cloves garlic, minced
1/2 tbsp (2 mL) salt
1 pinch pepper
2 tbsp (30 mL) vegetable oil
1 medium onion, finely chopped
4 cloves garlic, chopped
2 cups (500 mL) chicken broth
1 tbsp (15 mL) chicken broth liquid concentrate
1/4 cup (60 mL) balsamic vinegar
1/4 cup (60 mL) SPLENDA® Brown Sugar Blend
2 tbsp (30 mL) cocoa powder
1 tbsp (15 mL) cornstarch, diluted in 3 tbsp (45 mL) of cold water
Combine all marinade ingredients.
Pour on pork fillets. Keep in a tightly sealed plastic container.
Refrigerate for 4 hours.
Remove the pork fillets from the marinade.
Preheat oven to 400°F (200°) and bake in a pan for 20 minutes.
Salt and pepper to taste.
In a saucepan, heat the oil over high heat.
Brown the onion and garlic.
Then, add the remaining ingredients and whisk well.
Reduce to medium heat and simmer for 15 minutes or until syrupy.
Cover pork fillets with sauce and serve.
Amount per Serving
Serving Size: 1/8th of recipe
Total Calories: 400
Calories from Fat: 207
Total Fat: 23 g
Saturated Fat: 7 g
Cholesterol: 110 mg
Sodium: 640 mg
Total Carbohydrates: 11 g
Fibre: 1 g
Sugars: 6 g
Protein: 37 g