Balsamic-Glazed Pork Cutlets The original calls for 8 (3 oz) boneless pork cutlets, 1/4 inch thick sauteed over medium high heat. Also good w/ 2 pork tenderloins rubbed with olive oil, roasted at 425 for 25 mins. and it was easier, and serves more. For the sauce, saute 1 clove garlic 30 seconds in some olive oil then add 6 T balsamic vinegar and 2 T brown sugar and cook until thickened about 3 mins. Off heat, whisk in 2 T unsalted butter, 1 T fresh parsley and 1 tsp. dijon mustard.