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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.