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Rosemary Pork Tenderloin

Rosemary Pork Tenderloin
Randy Mayor; Melanie J. Clarke
Yield

4 servings (serving size: 3 slices pork, about 2 tablespoons sauce, and 2 tablespoons chutney)

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)

Nutrition Information

  • calories 224
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 1.8 g
  • monofat 4.3 g
  • polyfat 0.8 g
  • protein 24.3 g
  • carbohydrate 14.7 g
  • fiber 0.9 g
  • cholesterol 74 mg
  • iron 2 mg
  • sodium 359 mg
  • calcium 21 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.