Weight Watchers Recipes
Garlic Pork Balsamico
3.5 Points Per Serving
1 small bulb garlic (about 10 cloves)
1 cup water
12 ounces boneless pork loin, cut into 8 slices
1 tsp dried rosemary, crushed
1 tsp olive oil
1/4 cup balsamic vinegar
2 tbsp water
1 tbsp 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 till 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 tbsp 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 till sauce becomes slightly thickened. To serve, spoon sauce over pork.
Garnish with fresh rosemary sprigs, if desired.
Makes 4 Servings
PER SERVING: 143 Calories, 13 g Protein, 7 g Fat, 2 g Saturated Fat, 6 g Carbohydrate,
128 mg Sodium, 38 mg Cholesterol, 0 g Dietary Fiber
1 cup water
12 ounces boneless pork loin, cut into 8 slices
1 tsp dried rosemary, crushed
1 tsp olive oil
1/4 cup balsamic vinegar
2 tbsp water
1 tbsp 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 till 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 tbsp 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 till sauce becomes slightly thickened. To serve, spoon sauce over pork.
Garnish with fresh rosemary sprigs, if desired.
Makes 4 Servings
PER SERVING: 143 Calories, 13 g Protein, 7 g Fat, 2 g Saturated Fat, 6 g Carbohydrate,
128 mg Sodium, 38 mg Cholesterol, 0 g Dietary Fiber
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