Pork Tenderloin with Ginger Gravy
This quick-braised tenderloin is dressed up considerably with a spicy, herbed pan sauce. Complete the meal with mashed potatoes, buttered peas and sliced oranges.
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 ground black 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.
Nutritional Information Per Serving (1/2 of recipe): 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 National Pork Board.