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Glazed Rosemary Pork -- e-w

Source of Recipe

Light & Tasty 2005 – B. Sistrunk; Fultondale, AL
Glazed Rosemary Pork
Serves: 6

3 T. honey
1 T. Dijon mustard
1 T. minced fresh rosemary…OR…1 tsp. dried rosemary, crushed
1 tsp. balsamic vinegar
4 garlic cloves, minced
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. + 1 T. olive oil, ‘divided’

2 pork tender loins (1 lb. each), cut into 1-in. slices

In a small bowl combine the first 7 ingredients plus 2 tsp. olive oil; 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.

Transfer to a 13-in. x 9-in. x2-in. baking dish coated with nonstick cooking spray. Spoon honey mixture over meat. Bake, uncovered, at 350º for 10-12 minutes or until a meat thermometer reads 160º.

4 oz cooked pork equals: 259 calories…9 gm fat (2 gm saturated)…91 mg cholesterol…174 mg sodium… 10 gm carbohydrate…trace fiber…32 gm protein ++++ Exchanges: 4 lean meat…1/2 starch +++ WWP: 6