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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pair juicy pork tenderloin slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranberry chutney. 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:
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.
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