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Glazed Rosemary Pork

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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 7 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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Average Rating:
  • Katy's mom
    Nov 21, 2020

    Sounds good, but I'm not into pounding meat or frying it in batches if I can help it. I think this might work just as well if you roast the tenderloin first, then slice it and drizzle the cooked sauce over it, returning to the oven for a few minutes to heat everything and blend the flavors.

  • RLSM
    Jul 9, 2020

    Enjoyed this and wouldn't change a thing! Served with sautéed spinach. Restaurant quality dish.

  • 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.

  • mommynini
    May 15, 2013

    No comment left

  • angelasandoval
    Feb 12, 2013

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  • kellyngman
    Oct 16, 2007

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  • mbjacobs
    Nov 2, 2006

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  • Summer
    Apr 29, 2006

    No comment left