Cooking Club: Balsamic Rosemary Pork

This recipe was submitted by Melidee this month. It has so few ingredients and really was so easy; just make sure you buy the pork tenderloin when they are on sale. Within a week I saw the pork tenderloin range anywhere from $5.00 to $10.00. I like $5 much better. Everyone gobbled this one down.

Balsamic Rosemary Pork

2 tsp olive oil

1 lb. pork tenderloin, cut crosswise in 1/2" slices

1 TBSP fresh rosemary, chopped

1/2 tsp salt

1/8 tsp black pepper

1/2 cup low sodium chicken broth

1/4 cup balsamic vinegar

2 TBSP honey

Heat oil in large nonstick skillet over medium high heat. Sprinkle pork with rosemary and salt and pepper. Add pork to pan and cook, 3 minutes per side or until done. Remove from pan and keep warm.

Combine broth, vinegar, and honey, stirring with a whisk. Add to pan, scraping up any browned bits. (I love that part...)Bring to a boil then reduce heat and simmer 6 minutes or until reduced to 1/3 cup. Return pork to the pan and cook until thoroughly heated through.

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Melidee's notes:

I thought it sounded like a recipe I might find at Noodles. The honey surprised me, and I didn't expect it to taste as sweet as it did, but we liked it. I was cooking some hot noodles to go with it, and at the last second, I just combined the noodles into the skillet with the sauce and meat, and then threw in a big handful of fresh spinach. While I was at it, I topped it off with some Monterrey Jack cheese, and presto! The one-pot Fast Sunday dinner!