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.
Sugar: 14g
:
Calcium: 20mg
Calories: 250kcal
Carbohydrates: 16g
Cholesterol: 74mg
Fat: 8g
Fiber: 1g
Iron: 2mg
Potassium: 476mg
Protein: 24g
Saturated Fat: 2g
Sodium: 362mg
Vitamin A: 41IU
Vitamin C: 1mg
