Busters Recipes

Pork Tenderloin With Ginger Snap Gravy


Yield: 2 servings
1 whole pork tenderloin, about 12 ounces
2 tbsp butter or margarine, divided
1 cup water
1/4 cup sliced green onion
2 tbsp chopped celery
1 clove garlic, minced
1 tbsp cornstarch
1/2 tsp ground ginger
1/4 tsp pepper
1/8 tsp dried thyme, crushedProcedures

1. In a large skillet melt 1 tablespoon butter.
2. Add tenderloin and brown quickly on all sides.
3. Remove from heat and gradually add water.
4. Cover and cook over low heat for 30-45 minutes or until pork is done.
5. Remove tenderloin; keep warm.
6. Drain drippings into a 1-cup measure; set aside.
7. In skillet melt 1 tablespoon butter.
8. Add green onion, celery and garlic, saute about 4 minutes or until
crisp-tender.
9. Combine cornstarch, ginger, pepper, thyme and sage; mix well.
10. Push vegetables to side of skillet; add cornstarch mixture, stirring
until smooth.
11. Add reserved drippings; cook over medium-high heat until thickened
and bubbly.
12. To serve, slice pork and serve atop gravy.

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