This delicately seasoned pork is both fancy enough for a dinner party, but easy enough to make anytime.
—BARBARA SISTRUNK FULTONDALE, AL
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
3 tablespoons honey
2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon balsamic vinegar
4 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 pork tenderloins (1 pound each), cut into 1-inch slices
1. In a small bowl, combine the honey, 2 teaspoons oil, mustard, rosemary, vinegar, garlic, salt and pepper; set aside. Flatten pork slices to 1/2-in. thickness. In a large nonstick skillet, saute pork in remaining oil for 1 minute on each side or until browned.
2. Transfer to a 13x9-in. baking dish coated with cooking spray. Spoon honey mixture over the meat. Bake, uncovered, at 350° for 10-12 minutes or until a thermometer reads 160°.
PER SERVING 259 cal., 9 g fat (2 g sat. fat), 91 mg chol., 174 mg sodium, 10 g carb., trace fiber, 32 g pro. Diabetic Exchanges: 4 lean meat, 1/2 starch.