Pork Tenderloin with Rosemary Cream Sauce

"This is the ultimate 'to die for' pork dish that will make your company think you went to cooking school in France!" writes Theresa Cross. It's fast, easy, and low-fat compared with her original version, which used whipping cream.
Makes 6 servings


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1 1/2 pounds pork tenderloin, fat-trimmed
1 tablespoon olive oil or butter
1 cup dry vermouth or dry white wine
1 teaspoon chopped fresh rosemary leaves or crumbled dried rosemary
1/2 teaspoon fresh thyme leaves or dried thyme
1/4 teaspoon pepper
About 1/3 cup fat-skimmed chicken broth (optional)
1/2 cup milk
2 teaspoons cornstarch


1. Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.

2. Place empty frying pan over high heat. Add oil; when hot, add tenderloin and turn as needed to brown well on all sides, 5 to 8 minutes total.

3. Reduce heat to medium-low. Add vermouth, rosemary, thyme, and pepper. Cover and simmer, turning pork after 5 minutes, until a thermometer inserted in thickest part reaches 155°, 10 to 12 minutes total. Transfer pork to a platter and keep warm.

4. Measure pan juices. If less than 1/2 cup, add broth to make 1/2 cup. If more than 1/2 cup, boil on high heat, uncovered, until reduced to 1/2 cup.

5. Blend milk and cornstarch. Mix into pan and stir over high heat until boiling. Add salt to taste. Pour into a bowl.

6. Cut pork into diagonal slices and pour sauce around or over meat.

Created date

October 2003

Nutritional Information

Calories 209
Caloriesfromfat 27 %
Protein 24 g
Fat 6.3 g
Satfat 1.8 g
Carbohydrate 2.2 g
Fiber 0.0 g
Sodium 69 mg
Cholesterol 75 mg