Balsamic Rosemary Pork Cutlets - cooking recipe

Ingredients

2 teaspoons olive oil
1 tablespoon fresh rosemary leaf, chopped
1/2 cup canned chicken broth
1 lb pork tenderloin, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Preparation

Heat oil in large nonstick skillet over medium high heat.
Sprinkle pork with rosemary, salt, and pepper.
Add to pan and cook 3 minutes on each side, or until done.
Remove pork from pan and keep warm.
Combine broth, vinegar and honey, stirring with a whisk.
Add to pan, scraping to loosen browned bits.
Bring to boil.
Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
Return pork to pan and cook until thoroughly heated.