- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons honey
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
- Whisk together first seven ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan.
- In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through. Yield: 6 servings.
Reviews forGlazed Rosemary Pork
"This is one of our favourite meals. Many times I make it easier on myself by keeping the tenderloin whole. I sear it first then bake and baste it with the honey mixture while it cooks. It takes about 30 minutes to cook."