Print Options:

Pork Tenderloin with Rosemary Cream Sauce





Yields
Makes 6 servings

"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.

 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
Step 1
1

Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Blend milk and cornstarch. Mix into pan and stir over high heat until boiling. Add salt to taste. Pour into a bowl.

Step 6
6

Cut pork into diagonal slices and pour sauce around or over meat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories209
% Daily Value *
Total Fat 6.3g9%

Saturated Fat 1.8g9%
Cholesterol 75mg25%
Sodium 69mg3%
Total Carbohydrate 2.2g1%

Dietary Fiber 0.0g0%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.