Glazed Rosemary Pork

"This honey-glazed pork tenderloin feels elegant, but it's easy, so it's ideal for supper and weekend dinner parties."
(serves 6)

1/4 cup reduced-sodium chicken broth
3 T. honey
1 T. minced fresh rosemary or 1 t. dried rosemary, crushed (I would use fresh*)
1 T. Dijon mustard
1 t. balsamic vinegar
1/8 t. kosher* salt
1/8 t. freshly* ground black pepper
2 pork tenderloins (1 lb. each)
2 T. EVOO, divided
4 garlic cloves, minced

Whisk together 1st 7 ingredients. Cut each tenderloin crosswise into 1" slices; cover with plastic wrap, and pound each with a meat mallet into 1/2" thickness. In a nonstick skillet, heat 1 T. oil over med.-high heat. In batches, cook pork until a thermometer reads 145, 3-4 min per side. Remove from pan, and keep warm*. In the same skillet, heat remaining oil over med. heat; sauté garlic until tender, about 1 min. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through and serve with a baked sweet potato* and steamed broccoli*.

"In seasons of turbulence, going to our Father in Heaven is the BEST thing we can do! The phrase, 'Grace to help us when we need it' - means that in His presence we can be 'buckled' in peace during threatening times, because we bring our concerns to the One who is greater than all! When life feels overwhelming, we can pray. He can help us through the turbulence." ~ Bill Crowder

Love, and be SAFE out there!!

MM