Recipe: Rosemary Pork Tenderloin

This is a recipe for Rosemary Pork Tenderloin.

What’s for Dinner?

Rosemary Pork Tenderloin

Simple, healthy main dish

-Julie Ryan Evans

I love pork tenderloin, but rarely get to make it because my husband doesn’t care for it (argh!). Here’s a recipe from Cooking Light that I’ve kept over the years for those rare occasions when I do get to make it.

Pork tenderloinIngredients:

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


Heat 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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