View Full Version : Question on Rosemary Pork Tenderloin
12-14-2001, 04:09 PM
I just printed off this recipe from the Superfast Menu's section of the website (I think it might also be featured in the December 01 issue as well).
The recipe suggests serving it with cranberry chutney... well, neither my husband or I even like cranberries (yes, I know we are probably in the minority here)... so, I am looking for other ideas on what I can serve with it when I give it a shot next week.
TIA for your suggestions!
We had this last night, I had no cranberry chutney (never did!)and it was wonderful...I served it with rice. My husband feels that applesauce is almost required with pork, so I chopped up an apple, added a little brown sugar and cinnamon, and cooked it for @ 15 minutes. It's very basic, and was very good with the pork.
The wine/rosemary sauce that this recipe makes is excellent.
12-15-2001, 08:11 AM
I made this a few weeks ago and wasn't that impressed. I served it with leftover Thanksgiving cranberry sauce which worked pretty well. I'd recommend that you find something to replace the cranberry, and not just go without anything, as the recipe isn't really all that exciting and needs something to pep it up a bit. It was okay, but I have lots of other fast pork tenderloin recipes that I prefer (although, I didn't have fresh rosemary, so I used dried -- maybe that would have helped too).
01-02-2002, 10:55 AM
I must have missed this one...can someone please post the recipe as I have some fresh rosemary to use up!
01-02-2002, 08:20 PM
Rosemary Pork Tenderloin (CL, 12/01)
Pair with boiled red potatoes.
1 tablespoon olive oil
1 (1-pound) port tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)
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 and rosemary to pan; bring to boil. Cover, reduce heat, and simmer 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.
Yield: 4 servings (serving size: 3 slices pork, about 2 tablespoons sauce and 2 tablespoons chutney).
CALORIES 224 (30% from fat); FAT 7.4g (sat 1.8g, mono 4.3g, poly 0.8g); PROTEIN 24.3g; CARB 14.7g; FIBER 0.9g; CHOL 74mg; IRON 2mg; SODIUM 359mg; CALC 21mg
01-02-2002, 11:38 PM
I haven't tried this recipe, but I think that any fruity chutney would do the trick. Major Grey's chutney has been available in also every grocery store I 've been (I have lived in lots of states - including some remote ones like KS). It is mango based and has a bit of zip to it without being spicy. I think regular cranberry sauce would be far to runny and swwet and it doesn't have the seasonings of a good chutney.
01-04-2002, 09:19 AM
I made this last night and really liked it. It wasn't a super stellar wow...but it was a very lovely meal when paired with a wow side.
I think the trick with this recipe is really going for the fresh. I used fresh rosemary (more than 1 TBSP), decent white wine, olive oil that it calls for (not skimping with cooking spray on this one) and fresh cracked pepper.
I didn't pair this with boiled potatoes...boring! I paired it with the potato gratin with goat cheese and steamed green beans. YUM! I thought this was a perfect pairing as the bold potatoes really need a subtle main dish.
I liked it!
01-04-2002, 09:50 AM
I also liked this recipe, but I actually stirred the chutney into the sauce right before adding the cornstarch mixture. I served it over rice, but don't remember what else I had with it.
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