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.

How to Make It

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

kellergirl's Review

February 06, 2015
This was easy to prepare. I served it with green beans and boiled new potatoes. I added mushrooms which were yummy in the sauce. The meat was tender. Maybe it was the wine I used - a Chardonnay- but I felt the meat just didn't have that much flavor.

slburton3's Review

June 10, 2014
Super easy, very tasty. I skipped the chutney and served with roasted potatoes.

London1's Review

January 13, 2014
this was very easy to make. I think you could use this as a base and serve it with various condiments (ie chutney) as well. Even though you cut it in slices prior to cooking, it was very moist.

CAgirlinIA's Review

October 20, 2013
I LOVED this. After 29 years of my cooking, my husband finally confessed that he was not a fan of rosemary. What does HE know. It was easy and great!

Beth10's Review

July 08, 2013
This was very good and very easy. I did not have the chutney on hand, so I simply served cranberry sauce on the side. The pork is delicious even without the chutney. I used fresh rosemary which may have been key. I had the wine and rosemary measured ahead of time, and I made the cornstarch mixture with water ahead of time so that when I took the pork out of the pan everything was ready to go. I used Woodbridge sauvignon blanc (which I always use when I have a recipe calling for white wine).

Jotoriouslfy's Review

May 16, 2013
I really enjoyed this dish. I added garlic like some people had said. Used cranberry sauce cause I couldn't find chutney. It's really quick and easy. Just be careful not to over cook the pork. I had no problem with the sauce. It was a nice constancy. Not watery at all!! Will def make this often!

jrymea's Review

March 18, 2013
This is good. The sauce got a little too thick but I may have used too much cornstarch. We ate it with mashed potatoes so I would actually have liked a little more sauce. Maybe next time I will double the wine, rosemary and cornstarch mixture. I made my own chutney with sauted onion, chopped apples & oranges and dried cranberries and as another reviewer had done.

sgillis's Review

February 23, 2013
this was awful. i do not say that very often about any cooking light recipe. the sauce was just loose au jus, not creamy like the picture. and the pork became very rubbery and overcooked. terrible, very disappointing.

MBriggs's Review

January 09, 2012
Really good. Although, I did brown the pork on the stove, but then put it in the oven to allow it to slow cook a little longer, similiar to the way I cook my regular roast. Will do this one again!

Jazzy1's Review

December 04, 2011
So Delicious. I can't say enough good things about this dish. It was easy to make. The meat is very tender. I didn't use the chutney. I didn't miss it. I served this with sweet potato fries and broccoli. My husband loved the meal. I will definitely make again.