Directions

1. In large skillet melt 2 teaspoons butter over medium high heat; brown tenderloin on all sides. Add water; cover and cook over low heat for 15-20 minutes until internal temperature on a thermometer reads 145 degrees F. Remove pork from skillet; allow to rest for 5 minutes and keep warm. Drain drippings into a 1-cup measure, set aside.
2. In skillet melt 1 tablespoon butter; add green onion, celery and garlic, cook and stir until tender, about 4 minutes. Stir cornstarch, ginger, pepper, thyme and sage into reserved drippings; blend well. Push vegetables to side of skillet, add cornstarch mixture, cook over medium-high heat until thickened and bubbly. Slice pork and serve with gravy.