Glazed Rosemary Pork Recipe

4.5 1 6
Glazed Rosemary Pork Recipe
Glazed Rosemary Pork Recipe photo by Taste of Home
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Glazed Rosemary Pork Recipe

Read Reviews
4.5 1 6
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Glazed Rosemary Pork in Light & Tasty December/January 2006, p57

Nutritional Facts

4 ounces cooked pork: 255 calories, 10g fat (2g saturated fat), 85mg cholesterol, 194mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 1/2 starch, 4 lean meat, 1 fat.

  • 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
  1. Whisk together first seven ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness.
  2. 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.
  3. 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.
Originally published as Glazed Rosemary Pork in Light & Tasty December/January 2006, p57

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Womer User ID: 5292955 234985
Reviewed Oct. 15, 2015

"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."

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