This quickly braised tenderloin is dressed up considerably with a spicy, herb-y pan sauce. Complete the meal with mashed potatoes, buttered peas and sliced orange and red onion salad.
- 1 pork tenderloin (about 12 ounces)
- 5 teaspoons butter
- 1/2 cup water
- 1/4 cup green onions (sliced)
- 2 tablespoons celery (chopped)
- 1 clove garlic (crushed)
- 1 tablespoon corn starch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1/8 teaspoon dried thyme
- 1/8 teaspoon rubbed sage
- 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.
- 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.