A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. Barbara Sistrunk of Fultondale, Alabama shared the recipe.
- 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.
Originally published as Glazed Rosemary Pork in Light & Tasty December/January 2006, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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