Pork Tenderloin with Gingersnap Gravy
The spicy sharp taste of ginger gives this hearty sauce its snap. Slice the tenderloin medium thick and smother it in the gravy. You won’t mind a bit if the sauce mixes in with a side of rice or multi-colored pasta.
Serves: 2
Cook Time: 25 Minutes
Ingredients
- 1 Smithfield whole Pork Tenderloin (about 12 ounces)
- 2 T. butter or margarine divided
- 1/2 c. water
- 1/4 c. sliced green onion
- 2 T. chopped celery
- 1 clove garlic minced
- 1 T. cornstarch
- 1/2 t. ground ginger
- 1/4 t. pepper
- 1/8 t. dried thyme crushed
- Dash rubbed sage
Steps
In a large skillet melt 1 T. butter. Add tenderloin and brown quickly on all sides. Remove from heat and gradually add water. Cover and cook over low heat for 30-45 minutes or until pork is done. Remove tenderloin; keep warm. Drain drippings into a 1-c. measure; set aside. In skillet melt 1 T. butter. Add green onion, celery and garlic; sauté about 4 minutes or until crisp-tender. Combine cornstarch, ginger, pepper, thyme and sage; mix well. Push vegetables to side of skillet; add cornstarch mixture stirring until smooth. Add reserved drippings; cook over medium-high heat until thickened and bubbly. To serve slice pork and serve atop gravy.
Serving Suggestions
Serve in slices with multi-colored pasta and a green salad.
Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com
