Garlic Pork Balsamico

Makes 4 servings.

1 small bulb garlic (about 10 cloves)
1 cup water
12 ounces boneless pork loin, cut into 8 slices
1 teaspoon dried rosemary, crushed
1 teaspoon olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon honey-mustard
Fresh rosemary sprigs (optional)

Separate garlic bulb into cloves. Do Not peel.

In a small saucepan combine garlic cloves and 1 cup 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 until no pink remains 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, stir together vinegar, 2 tablespoons 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 until sauce becomes slightly thickened.

To serve, spoon sauce over pork. Garnish with fresh rosemary sprigs, if desired.

Points: 3.5