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    Pork: 3.5 pt. Garlic Pork Balsamico


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    Recipe Introduction


    Ê
    Ten cloves of garlic may sound like a lot, but after cooking garlic's pungent flavor mellows to give the chops a mild, slightly sweet taste.

    List of Ingredients




    1 small bulb garlic (about 10 cloves)
    1 cup water
    12 ounces boneless pork loin, cut into 8 slices
    1 tsp dried rosemary, crushed
    1 tsp olive oil
    1/4 cup balsamic vinegar
    2 tbsp water
    1 tbsp honey-mustard
    Fresh rosemary sprigs (optional)

    Recipe



    Separate garlic bulb into cloves. Do Not peel. In a small saucepan combine garlic cloves and 1 cup water. Bring to a boil. Boil for 2 minutes. Drain; cool slightly. Peel cloves and set aside. Sprinkle both sides of pork slices with rosemary, pressing into surface of the meat. Heat oil in a large nonstick skillet. Cook half of pork and garlic cloves over medium heat for 6 to 7 minutes or till no pink remains and juices run clear, turning meat over after half the cooking time. Remove from skillet; keep warm. Repeat with remaining pork and garlic.

    For sauce, stir together vinegar, 2 tbsp water, and honey-mustard. Add to garlic in skillet, stirring to scrape up any browned bits. Bring mixture just to boiling. Reduce heat. Simmer for 1 to 2 minutes or till sauce becomes slightly thickened. To serve, spoon sauce over pork. Garnish with fresh rosemary sprigs, if desired.

    Makes 4 Servings

    PER SERVING: Ê143 Calories, 13 g Protein, 7 g Fat, Ê2 g Saturated Fat, 6 g Carbohydrate,
    128 mg Sodium, 38 mg Cholesterol, 0 g Dietary Fiber

 

 

 

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