Pair juicy pork tenderloin slices with boiled red potatoes and a fragrant white wine sauce, flavored with rosemary and cranberry chutney.
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)
How to Make It
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.
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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.
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).
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!
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.
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.
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.
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