Balsamic Rosemary Pork Cutlets |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very yummy dish that is quick and easy. I served it with an arugula sald with strawberries, and crushed red potatoes with buttermilk. Ingredients:
2 teaspoons olive oil |
1 tablespoon fresh rosemary leaf, chopped |
1/2 cup canned chicken broth |
1 lb pork tenderloin, cut crosswise into 1/2-inch-thick slices |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup balsamic vinegar |
2 tablespoons honey |
Directions:
1. Heat oil in large nonstick skillet over medium high heat.
2. Sprinkle pork with rosemary, salt, and pepper.
3. Add to pan and cook 3 minutes on each side, or until done.
4. Remove pork from pan and keep warm.
5. Combine broth, vinegar and honey, stirring with a whisk.
6. Add to pan, scraping to loosen browned bits.
7. Bring to boil.
8. Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
9. Return pork to pan and cook until thoroughly heated.
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