Pork Tenderloin with Rosemary Cream Sauce

Name: Pork Tenderloin with Rosemary Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 1 teaspoon chopped fresh rosemary leaves or crumbled dried rosemary; 1 teaspoons fresh thyme leaves or dried thyme; 118 milliliters milk; 1 Tbsp olive oil or butter; 0 teaspoons pepper; 680 grams pork tenderloin, fat-trimmed; 6 servings Salt; 237 milliliters dry vermouth or dry white wine

Need If you have olive oil, rosemary leaves, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Place empty frying pan over high heat.

Equipment you will use

Frying Pan

Add oil; when hot, add tenderloin and turn as needed to brown well on all sides, 5 to 8 minutes total.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Rosemary

Vermouth

Pepper

Thyme

Pork

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Kitchen Thermometer

Transfer pork to a platter and keep warm.

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Pork

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.

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Broth

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Frying Pan

Blend milk and cornstarch.

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Corn Starch

Milk

Mix into pan and stir over high heat until boiling.

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Frying Pan

Add salt to taste.

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Salt

Pour into a bowl.

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Bowl

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

Ingredients you will need

Sauce

Meat

Pork

Equipment

Frying Pan

Kitchen Thermometer

Bowl

Ingredients

Servings:

2teaspoons

cornstarch 1teaspoon

chopped fresh rosemary leaves or crumbled dried rosemary 1teaspoons

fresh thyme leaves or dried thyme 118milliliters

milk 1Tbsp

olive oil or butter 0teaspoons

pepper 680grams

pork tenderloin, fat-trimmed 6servings

Salt 237milliliters

dry vermouth or dry white wine

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celian Elite Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.