Preparation:
Melt 2 tablespoons butter in heavy 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 chicken 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 chicken broth mixture; bring to a boil. Gradually stir in whipping cream. Return to a boil. Pour sauce over pork slices and serve immediately. Makes 6 servings. |
