Rosemary Pork Tenderloin

Nice dinner that is good for a busy weeknight or for company.  I usually serve this with some kind of rice side dish and some roasted veggies.

  • 1 tablespoon Extra Virgin Olive Oil
  • 1⁄2 teaspoon Salt
  • 1⁄2 teaspoon Freshly Ground Pepper
  • 1 pound Pork Tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
  • 1 cup Dry White Wine
  • 1 1⁄2 tablespoons Fresh Rosemary, chopped
  • 2 cloves Garlic, crushed
  • 2 tablespoons Water
  • 1 teaspoon Cornstarch

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, garlic 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.


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