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 half and half or milk 2 teaspoons cornstarch Salt
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 155F, 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 half and half (or 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.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.