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Balsamic Rosemary Pork

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.