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
Glazed Rosemary Pork
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 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.
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