2 teaspoons olive oil 1 lb. pork tenderloin, cut crosswise into 1/2-inch-thick slices 1 tablespoon chopped fresh rosemary Pinch of kosher salt 1/8 teaspoon black pepper 1/2 cup low-sodium chicken broth 1/4 cup balsamic vinegar 2 tablespoons honey
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with rosemary, salt and pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.
2. Combine broth, vinegar and honey, stirring with a whisk; add to pan, scraping to loosen browned bits. Bring to a boil; reduce heat and simmer 6 minutes or until reduced to 1/3 cup. Return pork to pan; cook until thoroughly heated.
Makes 4 servings (3 oz. meat and 1 tablespoon sauce).
From Cooking Light, April 2004.
2 teaspoons olive oil
1 lb. pork tenderloin, cut crosswise into 1/2-inch-thick slices
1 tablespoon chopped fresh rosemary
Pinch of kosher salt
1/8 teaspoon black pepper
1/2 cup low-sodium chicken broth
1/4 cup balsamic vinegar
2 tablespoons honey
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with rosemary, salt and pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.
2. Combine broth, vinegar and honey, stirring with a whisk; add to pan, scraping to loosen browned bits. Bring to a boil; reduce heat and simmer 6 minutes or until reduced to 1/3 cup. Return pork to pan; cook until thoroughly heated.
Makes 4 servings (3 oz. meat and 1 tablespoon sauce).