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
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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.
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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.
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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.