wpe40.jpg (30776 bytes)click on picture to enlarge Pork Tenderloin with Gingersnap Gravy
  2  servings
Amount Measure Ingredients 
1   about 12 ounces whole pork tenderloin
2  tablespoons  butter or margarine, divided
1/2  cup  water
1/4  cup  sliced green onion
2  tablespoons  chopped celery
1  clove  garlic, minced
1  tablespoon  cornstarch
1/2  teaspoon  ground ginger
1/4  teaspoon  pepper
1/8  teaspoon  dried thyme, crushed
  Dash  rubbed sage
 
Preparation

In a large skillet melt 1 tablespoon 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-cup measure; set aside.

In skillet melt 1 tablespoon butter. Add green onion, celery and garlic, saute 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.
Preparation Time: 20 minutes Cooking Time: 25 minutes
Nutrient Information per Three-Ounce Serving:
Calories: 321 Sodium: 192 mg Protein: 37 gm Cholesterol: 132 mg Fat: 17 gm
*supplied by National Pork Producers Council