Eating While Broke : Glazed Rosemary Pork

I bought an 8-pound boneless pork tenderloin the other day for only $11.00.  This thing is huge, and I think we'll probably get at least 3 meals out of it.  I cut it into three large pieces anyway; froze two of them and fixed the one today using this recipe, which came from the 2006 Light & Tasty hardback cookbook. 

I'm not sure if this recipe would be feasible for many people, who, unlike myself, may not keep things like the ingredients required here on hand at all times.  We keep an enormous amount of dried spices on hand at all times and also keep things like balsamic vinegar, cider vinegar, red and white cooking wine, honey, etc. on hand for times like this.  They're all quite handy for recipes to jazz up meats and things, and you usually use such small amounts that one bottle will last for quite some time.

This recipe was very simple to prepare, and it was also very good.  I loved the alternating flavors between tartness (the vinegar) and sweetness (the honey).  The combination of the ingredients was not overwhelming and seemed to complement the flavor of the pork perfectly.  Though not intense in flavor, it was also not too weak.

Glazed Rosemary Pork

Ingredients:

• 3 Tbsp. honey
• 2 tsps. PLUS 1 Tbsp. olive oil, divided
• 1 Tbsp. dijon mustard
• 1 tsp. dried rosemary
• 1 tsp. balsamic vinegar
• 4 garlic cloves, minced
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 pork tenderloins (1 pound each), cut into 1-inch slices

Directions:

1. In a small bowl, combine the honey, 2 tsp. oil, mustard, rosemary, vinegar, garlic, salt and pepper.  Set aside.
2. Flatten pork slices to 1/2 inch thickness.
3. In large nonstick skillet, saute pork in remaining oil (1 Tbsp) for 1 minute on each side or until browned.
4. Transfer to a 13 x 9 inch baking dish coated with cooking spray.
5. Spoon honey mixture over meat.
6. Bake, uncovered, at 350 degrees for 10-12 minutes or until a meat thermometer reads 160 degrees.

You can see additional posts in the 2009 "Eating While Broke" series by clicking the following links:

Mixture (West Virginia Cuisine)

Golden Crusted Pork Chops

Curry Citrus Chicken

Weiner Supreme

Red Chicken Stew (Southern Cuisine)

Chicken N' Gravy over White Rice with Steamed Veggies

Kashmiri Chicken Livers

Marinated and Grilled Zucchini and Summer Squash

Crockpot Beef Stifado

"Eating While Broke" is now a Gather group! Come join!

Crockpot Cream Cheese Chicken

Bourbon Chicken

Ingredient Substitutions

Spicy Kielbasa Soup

Smoky Roasted Chicken and Corn Chowder

Open-Faced Beef Sandwiches

Spinach Frittata

Mexican Rice

Rice Pudding

Meatloaf

Scalloped Potatoes

Recipes from 2008 can be found at the following links:

Lasagna

Chicken BBQ Pizza, Salad, and Dessert

Enchiladas