Balsamic Rosemary Pork Cutlets

• 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

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

olive oil, rosemary leaf, chicken broth, pork tenderloin, salt, black pepper, balsamic vinegar, honey

Taken from www.food.com/recipe/balsamic-rosemary-pork-cutlets-253946 (may not work)