| 2 cups | Orange Juice |
| 1T | Pomegranate Glaze |
| 2 tsp | Orange Habanero Seasoning |
| 1/2C | Butter |
In a non-reactive sauce pan, slowly heat all of the ingredients except for the butter. Slowly simmer until you reduce juice to a syrup. Remove from heat and gradually add butter, stirring constantly to blend.
Use as a marinade for pork tenderloin medallions or as a glaze for pork or fish.
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