Pork Tenderloin With Rosemary Cream Sauce Recipe

Name: Pork Tenderloin With Rosemary Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 155u00b0, 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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tenderloin With Rosemary Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Rosemary Cream Sauce

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