Average Rating: 4.666666TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons honey
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
Instructions
- 1. Whisk together first seven ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness.
- 2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan.
- 3. In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.
Nutrition Facts
4 ounces cooked pork: 255 calories, 10g fat (2g saturated fat), 85mg cholesterol, 194mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 31g protein.
Diabetic Exchanges: 1/2 starch, 4 lean meat, 1 fat.
