Rosemary Pork Tenderloin
Cooking Light, December 2001
This was easy to make, but it was weird. We had the tenderloin in the freezer, so I thought we’d try this. You slice the tenderloin, making it quicker to cook, I guess. I’m the victim of not reading the directions and thought it was roasted whole. Anyway, I start the – chops at this point and have all the other ingredients prepped to make it go faster. Maybe it was because we don’t have a lid to fit the pan entirely that it turned out weird. I don’t know.
So, I add the white wine and simmer the chops and when they’re done I removed them from the pan and added the cornstarch and water mixture. This is where it got weird. The cornstarch and water mixed with the hot juices and wine and what not and made this weird like paste unless I stirred it CONSTANTLY and rapidly. It didn’t take long to get thick, like 5 seconds MAYBE. It was just weird. Basically, this is white wine braised tenderloin chops with rosemary “sauce” and not rosemary pork tenderloin.
Measuring cups and spoons
Large nonstick skillet