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Post by Tia on Jul 26, 2005 15:14:21 GMT -5
Balsamic Rosemary Pork
2 teaspoons olive oil 1 pound pork tenderloin, cut crosswise into 1/2-inch-thick slices 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup fat-free, less-sodium chicken broth 1/4 cup balsamic vinegar 2 tablespoons 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 (serving size: 3 ounces pork and about 1 tablespoon sauce)
NUTRITION PER SERVING CALORIES 201(28% from fat); FAT 6.2g (sat 1.7g,mono 3.4g,poly 0.6g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 13mg; SODIUM 408mg; FIBER 0.1g; IRON 1.6mg; CARBOHYDRATE 11.3g
Marge Perry Cooking Light, APRIL 2004
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