Rosemary Pork Tenderloin


I love cooking things that involve fresh rosemary because it just makes the whole kitchen smell so fresh and inviting.  This dish not only delighted my nose, but it delighted my taste buds too!  Man this had SO much flavor to it.

The pork itself is relatively plain, but it’s that delicious sauce that makes all the difference.  Oh but the pork was SO tender I didn’t even need a knife to cut it.  It was delicious.  This luxurious meal was also pretty simple to cook and only took me about 30 minutes.  If I hadn’t been the one doing the cooking, I totally would’ve thought this fanciful dish took longer to prepare.

Rosemary Pork Tenderloin

Yields: 4 servings

Rosemary Pork Tenderloin


  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloin, trimmed and cut into (1-inch) slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine
  • 1/2 tsp minced garlic
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 2 tablespoons water
  • 1 teaspoon cornstarch


  1. 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.
  2. Add wine, garlic, and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes.
  3. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan and bring to a boil. Cook until thick, stirring constantly. Serve the pork with sauce.

Source:  Plain Chicken


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