Rosemary Pork Tenderloin

Rosemary Pork Tenderloin Recipe
Randy Mayor; Melanie J. Clarke
Pair juicy pork tenderloin slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranberry chutney.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

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.

December 2001
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