| |
| INGREDIENTS |
Glaze – |
| 4 |
garlic cloves, minced |
| 1 tbsp. |
fresh rosemary, chopped |
| 1/2 c. |
balsamic vinegar |
| 3 tbsp. |
honey |
| 2 tbsp. |
olive oil |
| 1 tbsp. |
Dijon mustard |
| 1 tsp. |
salt (optional) |
| 1 tsp. |
freshly ground pepper |
Pork - |
| 1 3/4 lb. |
pork tenderloin, trimmed |
| 1 tbsp. |
canola oil |
|
|
|
| RECIPE |
- Preheat oven to 350º F.
- Whisk together all the glaze ingredients and set aside.
- Slice pork into 1 inch medallions.
- Heat canola oil over medium-high heat in large skillet until hot.
- Add pork slices in one layer; sprinkle with salt and pepper and sear for 1 minute per side.
- Transfer pork to shallow baking dish.
- Pour glaze over pork. Turn to coat.
- Roast for 8-12 minutes or until cooked through (internal temperature of 160º F).
- Serve on platter with glaze.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ of meat
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
359 |
|
| Total Fat |
14 g |
|
| Sodium |
148 mg |
|
| Total Carbohydrates |
16 g |
|
| Fiber |
0 g |
|
| Protein |
42 g |
|
|
|
