1 tablespoon olive oil
1 (1 pound) pork tenderloin, trimmed and cut crosswise into 12 (1 inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup white cooking wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney
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.
Makes 4 servings
Cooking Light, December 2001