Rating: 4 stars
26 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

Pair juicy pork tenderloin slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranberry chutney.

Recipe by Cooking Light December 2001

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

224 calories; calories from fat 30%; fat 7.4g; saturated fat 1.8g; mono fat 4.3g; poly fat 0.8g; protein 24.3g; carbohydrates 14.7g; fiber 0.9g; cholesterol 74mg; iron 2mg; sodium 359mg; calcium 21mg.
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