Pork Tenderloin with Apple-Raisin Sauce
Prep and Cook Time 20 minutes
Makes 6 servings
|4||tablespoons butter, divided|
|1-1/2||pounds pork tenderloin cutlets|
|1/2||cup chicken broth|
|1||cup chopped onion|
|1||teaspoon minced garlic|
|1/2||teaspoon dried rosemary|
|1||cup prepared chunky applesauce|
|1/2||cup white wine Worcestershire sauce|
|1/2||cup whipping cream|
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add pork and cook about 2-1/2 minutes per side or until no longer pink in center. Transfer pork to serving plate. Cover and keep warm.
- Combine broth and cornstarch in small bowl; stir until smooth. Set aside.
- Melt remaining 2 tablespoons butter in same skillet over medium heat. Add onion, garlic and rosemary; cook and stir 2 minutes. Add applesauce, white wine Worcestershire sauce, raisins and broth mixture; bring to a boil. Gradually stir in whipping cream. Return to a boil.
- Pour sauce over pork slices and serve immediately.
|Total Fat||19 g|
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