Rosemary Pork Tenderloin Recipe

Ingredients

1 tbsp olive oil

1 lb pork tenderloin, trimmed and cut crosswise into 12 1-inch slices

½ tsp salt

½ tsp black pepper

½ cup dry white wine

1 tbsp rosemary

2 tbsp water

1 tsp cornstarch

½ cup cranberry chutney

Heat the oil in a large non-stick 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.