Rosemary Pork Tenderloin

Ingredients
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 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)

Preparation
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 and chutney.

Yield
4 servings (serving size: 3 slices pork, about 2 tablespoons sauce, and 2 tablespoons chutney)
writeNutrient();

Nutritional Information
CALORIES 224(30% from fat); FAT 7.4g (sat 1.8g,mono 4.3g,poly 0.8g); PROTEIN 24.3g; CHOLESTEROL 74mg; CALCIUM 21mg; SODIUM 359mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 14.7g