Wednesday, January 6, 2010

Recipe: Rosemary Pork Tenderloin

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
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