Rosemary Pork Tenderloin

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.3g
  • Carbohydrate: 14.7g
  • Fiber: 0.9g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 359mg
  • Calcium: 21mg

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

  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.
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.

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