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

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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: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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 13x9-in. baking dish coated with cooking spray. Spoon honey mixture over meat. Bake, uncovered, at 350° for 10-12 minutes or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Glazed Rosemary Pork in Light & Tasty December/January 2006, p57

Nutritional Facts

4 ounces cooked pork: 259 calories, 9g fat (2g saturated fat), 91mg cholesterol, 174mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. Transfer to a 13x9-in. baking dish coated with cooking spray. Spoon honey mixture over meat. Bake, uncovered, at 350° for 10-12 minutes or until a thermometer reads 160°. 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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