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.
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
½ teaspoon salt
½ teaspoon black pepper
½ cup dry white wine
½ tsp minced garlic
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
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.
Pork Tenderloin is just so versitile. This looks wonderful. Love the rosemary flavor with the pork. Will save this recipe.