Printable | Taste of Home

Glazed Rosemary Pork

3 tablespoons honey
2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon balsamic vinegar
4 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 pork tenderloins (1 pound each), cut into 1-inch slices

In a small bowl, combine the honey, 2 teaspoons oil, mustard,
rosemary, vinegar, garlic, salt and pepper; set aside. Flatten pork
slices to 1/2-in. thickness. In a large nonstick skillet, saute pork

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Glazed Rosemary Pork cont.

in remaining oil for 1 minute on each side or until browned.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon honey mixture over meat. Bake, uncovered, at 350° for 10-12
minutes or until a meat thermometer reads 160°.

Yield: 6 servings.