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    Balsamic Rosemary Pork

    Source of Recipe

    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)

    CALORIES 201 (28% from fat); FAT 6.2g (sat 1.7g, mono 3.4g, poly 0.6g); PROTEIN 24.3g; CARB 11.3g; FIBER 0.1g; CHOL 74mg; IRON 1.6mg; SODIUM 408mg; CALC 13mg;




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