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Glazed Rosemary Pork
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |