Ingredients
1/4 cup reduced-sodium chicken broth3 tablespoons honey1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon Dijon mustard1 teaspoon balsamic vinegar1/8 teaspoon salt1/8 teaspoon pepper2 pork tenderloins (1 pound each)2 tablespoons olive oil, divided 4 garlic cloves, minced
Preparation
Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan.
In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.
