Pork Tenderloin with Rosemary Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is the ultimate 'to die for' pork dish that will make your company think you went to cooking school in France! writes Theresa Cross. It's fast, easy, and low-fat compared with her original version, which used whipping cream. Ingredients:
1 1/2 pounds pork tenderloin, fat-trimmed |
1 tablespoon olive oil or butter |
1 cup dry vermouth or dry white wine |
1 teaspoon chopped fresh rosemary leaves or crumbled dried rosemary |
1/2 teaspoon fresh thyme leaves or dried thyme |
1/4 teaspoon pepper |
about 1/3 cup fat-skimmed chicken broth (optional) |
1/2 cup milk |
2 teaspoons cornstarch |
salt |
Directions:
1. Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.
2. Place empty frying pan over high heat. Add oil; when hot, add tenderloin and turn as needed to brown well on all sides, 5 to 8 minutes total.
3. Reduce heat to medium-low. Add vermouth, rosemary, thyme, and pepper. Cover and simmer, turning pork after 5 minutes, until a thermometer inserted in thickest part reaches 155°, 10 to 12 minutes total. Transfer pork to a platter and keep warm.
4. Measure pan juices. If less than 1/2 cup, add broth to make 1/2 cup. If more than 1/2 cup, boil on high heat, uncovered, until reduced to 1/2 cup.
5. Blend milk and cornstarch. Mix into pan and stir over high heat until boiling. Add salt to taste. Pour into a bowl.
6. Cut pork into diagonal slices and pour sauce around or over meat.
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