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
Photo: Taste of Home
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- 1/4 cup reduced-sodium chicken broth
- 3 tbsp honey
- 1 tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
- 1 tbsp dijon mustard
- 1 tsp balsamic vinegar
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 pork tenderloins (1 lb each)
- 2 tbsp 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.
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.