Pork Tenderloin With Rosemary Cream Sauce

• 1 1/2 pounds pork tenderloin, fat-trimmed
• 1 tablespoon olive oil or butter
• 1 cup dry vermouth or dry white wine
• 1 teaspoon chopped fresh rosemary leaves or crumbled dried rosemary
• 1/2 teaspoon fresh thyme leaves or dried thyme
• 1/4 teaspoon pepper
• About 1/3 cup fat-skimmed chicken broth (optional)
• 1/2 cup milk
• 2 teaspoons cornstarch
• Salt

1. Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.
2. Place empty frying pan over high heat. Add oil; when hot, add tenderloin and turn as needed to brown well on all sides, 5 to 8 minutes total.
3. Reduce heat to medium-low. Add vermouth, rosemary, thyme, and pepper. Cover and simmer, turning pork after 5 minutes, until a thermometer inserted in thickest part reaches 155u0b0, 10 to 12 minutes total. Transfer pork to a platter and keep warm.
4. Measure pan juices. If less than 1/2 cup, add broth to make 1/2 cup. If more than 1/2 cup, boil on high heat, uncovered, until reduced to 1/2 cup.
5. Blend milk and cornstarch. Mix into pan and stir over high heat until boiling. Add salt to taste. Pour into a bowl.
6. Cut pork into diagonal slices and pour sauce around or over meat.

pork tenderloin, olive oil, white wine, rosemary, thyme, pepper, chicken broth, milk, cornstarch, salt

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