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

Separate garlic bulb into cloves. Do Not peel. In a small saucepan combine garlic cloves and 1 C. 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 T. 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.

Yield: 4 servings
Calories: 143
Fat: 7g
Fiber: 0g