Description
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.
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.
