INGREDIENTS
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1 2-3 pound boneless pork tenderloin
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1 cup College Inn chicken or vegetable broth
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1/2 cup balsamic vinegar
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1 tablespoon Heinz Worcestershire sauce
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1 tablespoon La Choy soy sauce
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1 tablespoon Mountain Ridge honey
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1/2 teaspoon McCormick red pepper flakes
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2 cloves garlic, chopped