Pork Tenderloin with Rosemary Cream Sauce

Ingredients

• 2 teaspoons cornstarch 
• 1 teaspoon rosemary leaves dried fresh crumbled chopped
• 0.5 teaspoon thyme leaves dried fresh
• 0.5 cup milk 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 1.5 pounds pork tenderloin 
• 6 servings salt 
• 1 cup vermouth dry white dry

Equipment

• bowl
• frying pan
• kitchen thermometer

Directions

1. Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.
2. Place empty frying pan over high heat.
3. Add oil; when hot, add tenderloin and turn as needed to brown well on all sides, 5 to 8 minutes total.
4. Reduce heat to medium-low.
5. Add vermouth, rosemary, thyme, and pepper. Cover and simmer, turning pork after 5 minutes, until a thermometer inserted in thickest part reaches 155, 10 to 12 minutes total.
6. Transfer pork to a platter and keep warm.
7. 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.
8. Blend milk and cornstarch.
9. Mix into pan and stir over high heat until boiling.
10. Add salt to taste.
11. Pour into a bowl.
12. Cut pork into diagonal slices and pour sauce around or over meat.