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Pork Tenderloin with Gingersnap Gravy Recipe

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This recipe for Pork Tenderloin with Gingersnap Gravy is from The Elm Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Whole Pork Tenderloin, About 12 Ounces
2 Tablespoons Butter, 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 Black Pepper
1/8 Teaspoon Dried Thyme, Crushed
Dash of Rubbed Sage
Directions:
Directions:
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 to 45 minutes or until pork is done. Remove tenderloin. Keep warm. Drain drippings into a 1-Cup measure. Set aside. In skillet, melt remaining 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. Stir in drippings and vegetables. Cook over medium-high heat until thickened and bubbly. To serve, slice pork and serve atop gravy.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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