Pork Tenderloin
1.5 lb. pork tenderloin 1 tsp salt
2/4 tsp. ground white pepper 1 clove garlic, minced
3/4 tsp. to 1/2 tsp. dried thyme, depending on taste
Take a large piece of plastic wrap and set pork on top. Rub mixture of salt, white pepper, garlic
and thyme all over tenderloin. Wrap in plastic and put in fridge for at least 4 hours but even
better overnight. Put heat on med. high and add a little olive oil to frying pan. Brown tenderloin
on all sides (about 2 min per side) until nice and browned. Put tenderloin in 9x13x2 inch pan and
put in enough water just to come up to the bottom of the meat. You can use these drippings to make
gravy after baking. Cover with foil and bake at 350 for about 35 to 40 min (you just have to check
it). Take meat out and put on plate and cover with foil to keep warm. Put pan that you baked
tenderloin in on stove top and turn on until boiling. Mix a couple of large spoons of cornstarch
with enough water to make a thickener. Add this to the water and heat and stir for about a minute or
until thickened. Serve this over pork and mashed potatoes.
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