Rosemary Pork Tenderloin

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

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

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

224 (30% from fat)

Fat:

7.4g (sat 1.8g,mono 4.3g,poly 0.8g)

Protein:

24.3g

Carbohydrate:

14.7g

Fiber:

0.9g

Cholesterol:

74mg

Iron:

2mg

Sodium:

359mg

Calcium:

21mg