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