Pork Tenderloin with Rosemary-Wine Sauce
Sour Cream Mashed Potatoes and Broccoli
Ingredients
- 2 pork tenderloins, trimmed
- 1 Tbsp olive oil
- ¾ cup white wine (or use chicken broth)
- 1 tsp dried rosemary
- 2 Tbsp water
- 1 tsp cornstarch
Instructions
- Lightly season pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 3 minutes per side.
- Add wine and rosemary; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Remove pork from pan, and keep warm.
- Whisk together water and cornstarch; add to skillet, and cook, stirring, 1 minute or until sauce is thickened.
- Serve pork with sauce.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- ½ cup sour cream
- 1 (16-oz) pkg frozen broccoli florets
Side Dish Instructions
- Heat potatoes according to package directions; stir in sour cream.
- Cook broccoli according to package directions.
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