Rosemary Pork Tenderloin

Pair tender pork slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranberry chutney.

Rosemary Pork Tenderloin
Adapted from myrecipes.com
Rosemary Pork Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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)

Directions

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.

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