Balsamic Rosemary Pork

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

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 28%
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.3g
  • Carbohydrate: 11.3g
  • Fiber: 0.1g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 408mg
  • Calcium: 13mg

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

Preparation

  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.
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