Categories: Pork

Ingredients

• 1/4 cup chicken broth
• 3 tbsp. honey
• 1 tbsp. minced fresh rosemary
• 1 tbsp. Dijon
• 1 tsp balsamic vinegar
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 pork tenderloins (1 lb. each)
• 2 tbsp. olive oil, divided
• 4 garlic cloves, minced

Directions

1. Whisk together the first 7 ingredients. Cut each tenderloin crosswise into 1-in. slices; pound each with a meat mallet to 1/2-inch thickness.

2. In a nonstick skillet, heat 1 tbsp. 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.

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