Rosemary Pork Tenderloin

• 1 tablespoon olive oil
• 1 (1-pound) pork 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 a boil. Cover, reduce heat, and simmer for 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.
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olive oil, pork tenderloin, salt, black pepper, white wine, rosemary, water, cornstarch, cranberry chutney

Taken from www.myrecipes.com/recipe/rosemary-pork-tenderloin (may not work)