1 tbsp butter or margarine
1 tbsp oil
2 pork tenderloins (about 3/4 lb. each)
1 tsp dried rosemary leaves, crumbled
1/2 tsp thyme leaves
Salt and pepper to taste
1 cup dry vermouth
1/2 cup light cream

Rosemary Pork Tenderloin

1. Melt butter and oil in a skillet. Add pork and brown on all sides.
2. Add seasonings and vermouth. Cover and simmer for 10-15 minutes until done. Remove pork and keep warm
3. Boil down vermouth until reduced by half. Stir in cream and heat. Slice pork and serve with sauce.
   Serves: 4