Balsamic Rosemary Pork
2 tsp olive oil
1 lb pork tenderloin, cut crosswise into ½ inch thick slices
1 tbsp chopped fresh rosemary
½ tsp salt
1/8 tsp black pepper
½ cup chicken broth
¼ cup balsamic vinegar
2 tbsp honey
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.
Yield: 4 servings (svg. Size: 3 oz pork and 1 tbsp sauce)