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Rosemary Pork Tenderloin

Rosemary Pork Tenderloin
Rosemary Pork Tenderloin is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains roughly 24g of protein, 8g of fat, and a total of 209 calories. If you have water, cranberry chutney, wine, 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 around 45 minutes.

Instructions

1
Heat the oil in a large nonstick skillet over medium-high heat.
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2
Sprinkle pork with salt and pepper.
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PorkPork
3
Add pork to pan; saute for 5 minutes, turning once.
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4
Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes.
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5
Combine water and cornstarch in a small bowl.
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6
Remove pork from pan; keep warm.
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7
Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
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8
Serve the pork with sauce and chutney.
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DifficultyHard
Ready In45 m.
Servings4
Health Score12
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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