Balsamic Rosemary Pork Cutlets
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.
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INGREDIENTS
Nutrition- 2teaspoons olive oil
- 1
- 1⁄2
- 1lb pork tenderloin, cut crosswise into 1/2-inch-thick slices
- 1⁄2teaspoon salt
- 1⁄8teaspoon black pepper
- 1⁄4cup balsamic vinegar
- 2tablespoons honey
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DIRECTIONS
- Heat oil in large nonstick skillet over medium high heat.
- Sprinkle pork with rosemary, salt, and pepper.
- Add to pan and cook 3 minutes on each side, or until done.
- Remove pork from pan and keep warm.
- Combine broth, vinegar and honey, stirring with a whisk.
- Add to pan, scraping to loosen browned bits.
- Bring to boil.
- Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
- Return pork to pan and cook until thoroughly heated.
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