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Rosemary Pork Tenderloin

Calories 780 kcal
Author Cooking Light , DECEMBER 2001

Ingredients

  • 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

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.
Nutrition Facts
Rosemary Pork Tenderloin
Amount Per Serving
Calories 780 Calories from Fat 270
% Daily Value*
Fat 30g46%
Cholesterol 259mg86%
Sodium 3377mg147%
Carbohydrates 8g3%
Fiber 1g4%
Protein 98g196%
* Percent Daily Values are based on a 2000 calorie diet.