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Balsamic Rosemary Pork
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Yield: 4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
Source: Cooking Light Magazine April 2004
Comments from an AL Kitchen: A quick, easy, and delicious way to prepare pork tenderloin. I'll make this again and again.
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
H.U: 5 per serving
CALORIES 201(28% from fat); FAT 6.2g (sat 1.7g,mono 3.4g,poly 0.6g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 13mg;
SODIUM 408mg; FIBER 0.1g; IRON 1.6mg; CARBOHYDRATE 11.3g
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