Pan Seared Pork Tenderloin ...With Pan Gravy If Ya' Want It.

When lots of ya'll think of pork, you think of fatty or somethin' that's not healthy. I'm here to let you know that pork tenderloin is probably one of the leanest cuts of meats you can buy. When cooked properly, it's good eatin'!

Here is what you will need.

• 1 package of pork tenderloin that will meet you needs (it is typical that a package of tenderloin contains 2 cuts of meat, I happen to have a package that only has one), I have here a little over a pound and that is good for 4 people.
• Good olive oil
• fresh herbs chopped, I used thyme and rosemary cause that's what I had around.
• 2-3 cloves of fresh garlic minced
• poultry seasoning
  
• fresh cracked pepper
• 1 1/2 cups of low sodium fat free chicken/beef stock or broth
• 1 tbl of corn starch

1. Preheat your oven to 375 degrees get a oven safe pan big enough for both tenderloins without overcrowding the pan. I usually use a cast iron skillet, but any oven safe skillet will do.
2. rinse meat and pat dry and season well with salt, pepper and poultry seasoning. Here is a tip, make sure your meat is at room temp. this allows for even cooking throughout the meat

1. coat the pan with a tablespoon of olive oil and spread around with a paper towel. Heat pan to med high heat. Sear meat on all sides until golden brown. ( If you have 2 tenderloins, sear the bigger one first and for a bit longer, that way both cuts will finish at the same time when transferred to the oven)
2. Transfer meat to preheated oven and roast until the internal temp. is at 150 degrees
3. place meat on a cutting board and don't you touch it for no less than 10 mins! This will finish cooking the meat and seal in the juices.

While the meat is resting its time to make the pan gravy. Mmmm mmmm mmmm thats good stuff! Lets work it out. I didn't have photos for this part, but I'll make sure to put up plenty of sauce and gravy examples in the future.

1. With the same pan we roasted the pork tenderloin in add 1tsp. of olive oil and heat the pan to a med. heat.
2. add minced garlic and cook until aromatic and be careful not to burn it or it will taste bitter!
3. add your chicken stock to deglaze the pan, make sure to scrape up all the good bits that the pork left behind, this is whats going to give the gravy it's flavor. Bring this to a light simmer.
   
4. now in a small cup add 1 tbs of corn starch and to that add 3 tbs. of cold water, mix to make a slurry add to the sauce to thicken.
5. chop up a small bunch of thyme and rosemary or your favorite fresh herb and add to the gravy after it thickens.
6. taste, and add desired amount f salt and fresh pepper as desired.

Once your sauce is finished, your meat should be well rested. Cut the tenderloin against the grain on a bias, and spoon the desired amount of gravy over.

And that's that! This is so simple to make and very delicious. Bien Provecho!