Makes 4 servings. Difficulty
1 Tablespoon olive oil 1 1-lb. pork tenderloin, cut crosswise into 1-inch thick slices 1/2 cup dry white wine 2 teaspoons fresh rosemary, chopped 2 Tablespoons water 1 teaspoon cornstarch Salt and freshly ground black pepper
Heat the olive oil in a large skillet over medium-high heat. Season the pork slices with salt and freshly ground black pepper. Add the pork to the pan and sauté for about 6 minutes, turning halfway through. Transfer the pork slices to a plate and tent with foil to keep warm.
Add the wine to the skillet and deglaze the pan, scraping up any browned bits on the bottom of the pan. Add the rosemary. In a separate bowl, combine the water and cornstarch. Add to the pan; stir to combine. Bring mixture to a boil; cook for 1 minute. Return the pork to the pan, along with any accumulated juices, and turn to coat. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.