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pork tenderloins (about 12 oz./375 g each)
GOYA® Extra Virgin Olive Oil, divided
GOYA® Balsamic Vinegar
GOYA® Pure Honey
hot pepper flakes
green onions, thinly sliced
chopped fresh parsley
chopped toasted hazelnuts
Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.
Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).
Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.
Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.
Note: Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.
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