Rosemary Pork Tenderloin
Ingredients
- 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
Directions
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.
