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My Favorite Cookbook
It really is better to give than
to receive, so we invite you to enjoy this recipe from my first cookbook, "My Favorite Cookbook". It's our way of saying,
"Thanks for visiting our website!" Also, check out some of the recipes from my second book--click on the next page, "My Favorite
Cookbook, Too!" and receive a nice recipe gift!
This is the ultimate "to die for" pork dish that will make your company think you went to cooking school in France!
It is so delicious, it earned me a "Great Cook" award from Sunset magazine in 1999. It's also LOW FAT, fast and easy to prepare--great
for a weekday dinner after work.
PORK TENDERLOIN WITH
ROSEMARY CREAM SAUCE
1 Tbs. butter or margarine
1/2 tsp. salt
1 c. of vermouth
2 pork tenderloins
1/2 tsp. thyme
1/4 tsp. pepper
1 Tbs. rosemary
1/2 c. milk
1/2 tsp. cornstarch
In frying pan over high heat, heat butter until very hot. Add pork tenderloins, cutting them in half in order to fit
them in to the pan, if necessary. Sear the pork until browned on all sides. Add rosemary, thyme, salt, pepper and vermouth.
Cover; reduce heat to medium-low setting and simmer about 10 minutes.
Remove pork from pan and keep in warm oven. Over high heat, boil vermouth down rapidly until reduced by half. Stir in
milk and cornstarch mixture and heat through. Slice pork into 1/2" slices and arrange on plate. Pour sauce over pork.
Serve w/wild rice, apple sauce, and a nice bright vegetable. Easily serves 4 people. For a 6 oz. serving: 560 calories;
102 fat calories.
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