Rosemary Pork Tenderloin
by cdormer
From Cooking light magazine
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INGREDIENTS
- 1 tablespoon Olive oil
- 1 pound Pork Tenderloin ; trimmed and cut crosswise
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Dry white wine
- 1 tablespoon Fresh rosemary ; or 1 t. dried
- 2 tablespoon Water
- 1 teaspoon cornstarch
- 1/2 cup cranberry chutney
INSTRUCTIONS
1. Heat the olil in a large skillet over med high heat. Sprinkle pork with salt and pepper. Add pork to pan, saute for 5 minutes, turning once.
2. Add wine and rosemary to pan, bring to boil. Cover, reduce heat, and simmer for 6 min. Combine water and cornstarch in a small bowl. Remove port from pan, keep warm. Add cornstartch mixture to pan, bring to a boil. Cook one min. or until thick, stirring constantly. Serve the portk with sauce and chutney
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (150g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 161 | ||
| Calories from Fat: 44 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.9g | 7 % | |
| Saturated Fat 1.5g | 7 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 73.7mg | 23 % | |
| Sodium 2434.6mg | 84 % | |
| Potassium 533mg | 14 % | |
| Total Carbohydrate 1.6g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.5g | ||
| Protein 24.8g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 161
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