Glazed Rosemary Pork

Name: Glazed Rosemary Pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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, Fultondale, Alabama

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.

Nutrition 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.

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Reviews

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Average Rating:

rebelwithoutaclue

Jul 2, 2018

Wonderful recipe. I did not pound to 1/2 ". I didn't want to chance being over cooked beyond 140 degrees internal for the 3 min per side I cooked at.
browns19fan

Feb 24, 2018

This was very good. I used half a pork tenderloin for the two of us (about 12 oz.) but made the full amount of glaze. We both loved it.
Womer

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.