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Source: Fabulous Food Associations

Pork Tenderloin with Gingersnap Gravy
The ginger-flavored gravy is what makes this dish so tasty and unique.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 55 minutes
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1 1 pound pork tenderloin
2 tablespoons butter, or margarine, divided
1/2 cup water
1/4 cup green onion, sliced
2 tablespoons celery, chopped
1 garlic clove, minced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried thyme, crushed
sage, dash

In a large skillet, melt 1 tablespoon of butter. Add the tenderloin and brown quickly on all sides. Remove from heat and carefully add the water to the pan.

Cover and cook over low heat for 30-45 minutes or until the pork is done and an instant-read thermometer registers 155 degrees. Remove the tenderloin and keep it warm. Drain the pan drippings into a 1-cup measure and set aside.

In skillet melt 1 tablespoon of butter. Add the green onion, celery and garlic, sauté about 4 minutes or until crisp-tender.

Combine the cornstarch, ginger, pepper, thyme and sage; mix well. Push vegetables to side of skillet and stir in the cornstarch mixture until smooth. Add reserved drippings; cook over medium-high heat until thickened and bubbly.

To serve, slice pork and serve atop gravy.

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