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

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 8 to 10 minutes or until tenderloin is done. Remove pork from skillet; 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.
3. Stir cornstarch, ginger, pepper, thyme and sage into reserved drippings; blend well.
4. Push vegetables to side of skillet, add cornstarch mixture, cook over medium-high heat until thickened and bubbly.
5. 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, Be Inspired®.