In our area of the south, the price of all pork has become very
reasonable. This has become a favorite and is a quick supper dish.
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Pork Tenderloin w/ Summer Sauce

meats, pork, sauces

1 1/2 lb pork tenderloin
1 tb. vegetable oil
1-2 tsp. thyme
1 tsp. ground black pepper
1/2 ts salt
--Summer Sauce--
1 tb. butter
1 medium red onion, minced
1/2 ts granulated garlic
1 tsp. french thyme
1 tb. balsamic vinegar
1 cup chicken or pork stock or water
1-2 tb. oyster or hoisin sauce
2 tb. tomato ketchup

Preheat oven to 425. Wash tenderloin, pat dry. Drizzle with vegetable
oil.Season with crumbled thyme, pepper and salt. Place in the
preheated oven, cook until desired degree of doneness is reached. For
a small pork tenderloin like ours, it took about 35 minutes to reach
near medium. For a thick hunk of beef, it might be a bit longer. If in
doubt, use a thermometer, and remember, the thicker the pieces of
meat, the longer it will keep cooking when removed from the oven.

To prepare the sauce melt 1 TB. butter in a medium saucepan over
medium heat. When hot, add the minced red onion. Sprinkle with garlic
and thyme. Cook a few minutes, stirring occasionally, until onion
gets translucent and golden. Add balsamic vinegar, stir to deglaze the
pan. Add 1 Cup chicken or pork stock (even water can be used, in
which case it becomes a lovely meatless vegetable or pasta sauce).
Stir to combine. Add oyster sauce and ketchup, simmer gently until
lightly thickened, about 10 minutes. If you desire a thicker sauce,
raise the heat and reduce the liquid until you are happy. Slice the
tenderloin in rounds and serve on a pool of sauce, with extra on the
side.


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