member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Rosemary Pork Tenderloin

    Source of Recipe


    Cooking Light-12/01


    List of Ingredients


    • 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 dry white wine
    • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
    • 2 tablespoons water
    • 1 teaspoon cornstarch
    • 1/2 cup cranberry chutney (such as Crosse and Blackwell)


    Instructions


    1. 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.

    2. 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.

    3. Servings: 4

    4. serving size: 3 slices pork, 2 tablespoons sauce, and 2 tablespoons chutney. 224 cal, 7.4g fat, 24.3g pro, 14.7g carb, 0.9g fiber, 74mg chol, 2mg iron, 359mg sod, 21mg calc.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |