1poundpork tenderloin -- trimmed and cut crosswise into 121-inch slices
1/2teaspoonsalt
1/2teaspoonblack pepper
1/2cupdry white wine
1tablespoonchopped fresh or 1 teaspoon dried rosemary
2tablespoonswater
1teaspooncornstarch
1/2cupcranberry chutney --such as Crosse and Blackwell
Instructions
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.