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)
- 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)
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.
Credit: Cooking Light, DECEMBER 2001