Balsamic Glazed Pork (or Chicken, or Beef)

This is an easy recipe that always seems to be a nice fall meal.  The sauce is flavorful and unique, and although it is intended for for pork, I've made this recipe several times with chicken before and it is excellent.  It would be nice with beef, also.

For the balsamic-honey glaze: 

4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary (or 1 tsp. dried)
1/2 cup balsamic vinegar

½ cup soy sauce
1 tablespoon honey
1 tablespoon olive oil
1/2 tablespoon Dijon mustard

1 tsp. cornstarch
Salt and freshly ground black pepper

4-6 Pork cutlets, boneless chicken breasts, or beef tenderloin medallions

1. Preheat the oven to 350 degrees F.
2. Make the glaze:  Add all sauce ingredients to small bowl, stir until honey is dissolved.  Set aside.
3. Cover the bottom of a medium skillet with a light film of olive oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
4. Pour the glaze over the meat slices and turn them to coat.
5. Bake for 8 to 10 minutes. Remove from the oven and keep warm, loosely covered until ready to serve.

The glaze can be prepared ahead of time and stored in the fridge.  This makes the actual preparation a cinch, and perfect  for when you have guests and don't want to be laboring in the kitchen.

*The sauce also goes well drizzled over noodles, pasta, mashed potatoes, rice or green beans