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
How to Make It
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.
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