Rosemary Pork Tenderloin

Friday, October 30, 2009

I saw this recipe and it reminded me of the pork tenderloin from my favorite restaurant Prarie Fire Grille. I knew I had to try it right away! It wasn't the same as PFG, but it was good and SO easy! This is a great weeknight meal. I served this with some jalapeno-jack cheese grits.

Rosemary Pork Tenderloin
(Printable Recipe)

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

1/2 tsp minced garlic
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
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 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.

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1 comment

  1. Pork Tenderloin is just so versitile. This looks wonderful. Love the rosemary flavor with the pork. Will save this recipe.