Rosemary Pork Tenderloin
- 1 tablespoon olive oil
- 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)
- 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.
