Balsamic Rosemary Pork

2 tsp. olive oil
1 lb. pork tenderloin, cut crosswise into slices
1 tbsp. chopped fresh rosemary
1/2 tsp. salt
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp. honey

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with
rosemary and salt. Add pork to pan; cook 3 minutes on each side or until
done. Remove pork from pan; keep warm.

Combine broth, vinegar, and honey, stirring with a whisk; add to pan, scraping
to loosen browned bits. Bring to a boil; reduce heat, and simmer 6 minutes
or until reduced to 1/3 cup. Return pork to pan; cook until thoroughly heated.