Balsamic Rosemary Pork

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4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)


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2 teaspoons olive oil
1 pound pork tenderloin, cut crosswise into 1/2-inch-thick slices
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup balsamic vinegar
2 tablespoons honey


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with rosemary, salt, and pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.

Combine broth, vinegar, and honey, stirring with a whisk; add to pan, scraping to loosen browned bits. Bring to a boil; reduce heat, and simmer 6 minutes or until reduced to 1/3 cup. Return pork to pan; cook until thoroughly heated.

Created date

March 2004

Nutritional Information

Calories 201
Caloriesfromfat 28 %
Fat 6.2 g
Satfat 1.7 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 24.3 g
Carbohydrate 11.3 g
Fiber 0.1 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 408 mg
Calcium 13 mg