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.
Pork Tenderloin
with Ginger Gravy
- 1 small pork tenderloin,
about 12 ounces
2 teaspoons butter
1/2 cup water
1 tablespoon butter
1/4 cup sliced green onion
2 tablespoons chopped celery
1 clove garlic, crushed
1 tablespoons cornstarch
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 8 to 10
minutes or until tenderloin is done. Remove pork from skillet;
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.
Makes 2 servings.
Wine suggestion: Try a
chilled Gewurztraminer or Riesling.
Nutrition Facts: Calories
320 calories Protein 36 grams Fat 15 grams Sodium 200 milligrams
Cholesterol 120 milligrams Saturated Fat 5 grams Carbohydrates
6 grams Fiber 0 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
