Melt butter in a small, heavy saucepan over medium. Add garlic; cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add lime juice, maple syrup, soy sauce, and red pepper; stir to combine, and bring to a simmer. Stir together 1 teaspoon water and cornstarch in a small bowl; add to sauce. Cook, stirring often, until sauce thickens, about 2 minutes.
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I always make this drizzle to go with the pan-seared pork medallions also in the August edition of Cooking Light and the flavors go together so well. This drizzle only takes minutes to make but it's packed with flavor and really takes the pork up a notch. Love it!