1 small bulb garlic (about 10 cloves)
\n1 C. water
\n12 oz. boneless pork loin, cut into 8 slices
\n1 tsp. dried rosemary, crushed
\n1 tsp. olive oil
\n1\/4 C. balsamic vinegar
\n2 T. water
\n1 T. honey-mustard
\nFresh rosemary sprigs (optional)<\/p>\n
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
\nremains 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,
\nstir 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.<\/p>\n
Yield: 4 servings
\nCalories: 143
\nFat: 7g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n