Rosemary Pork Tenderloin

Rosemary Pork Tenderloin


(3 votes) 5 3

Pair tender pork slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranberry chutney.

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Bradenton, FL


  • 1 Tbs. olive oil
  • 1 1-lb. pork tenderloin, trimmed and cut crosswise into 12 1-inch slices
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 C. dry white wine
  • 1 Tbs. chopped fresh or 1 tsp. dried rosemary
  • 2 Tbs. water
  • 1 tsp. cornstarch
  • 1/2 C. cranberry chutney

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Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once. Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney. 

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