"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.
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
How to Make It
Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.
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.
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.
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.
Blend milk and cornstarch. Mix into pan and stir over high heat until boiling. Add salt to taste. Pour into a bowl.
Cut pork into diagonal slices and pour sauce around or over meat.
This recipe has become one of my favorites! be sure to use FRESH rosemary... pick it up at your grocery store or Home Depot. And REPLACE the 1/2 cup milk and cornstarch with 1/2 cup of Heavy Whipping Cream. This sauce is worthy of any fine dining restaurant. And the sauce is so incredible, don't be shy... it IS acceptable to lick your plate... I do it every week when we have this!
Very disappointing and definitely not the "ultimate 'to die for' pork dish" and will certainly not be mistaken for a French recipe! I've had this recipe clipped for ages and decided to try it. Followed the recipe with no changes. Didn't like the rosemary and thyme -- reminder me of Thanksgiving flavors. Two tsp cornstarch left the cream sauce tasting like wall paper paste. Not often that I try a recipe that I would never try again, but this is such a one. Didn't even save the left overs!