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Gingery Pork
Ingredients
2 tablespoons butter
1 whole pork tenderloin, about 12 to 16 ounces
1/4 cup sliced scallions (about 3 small)
2 tablespoons chopped celery (from a small rib)
2 cloves garlic, minced
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon dried thyme, crushed
Directions
1. In a large skillet, heat 1 tablespoon of the butter over medium-high
heat. Add the pork and brown quickly on all sides, about 2 minutes
total.
2. Reduce heat to low, remove pan from heat and gradually add 1/2 cup
water. Cover pan and return to heat. Cook 15 to 20 minutes, or until
pork registers 145 degrees F on an instant-read thermometer. Remove
pork; keep warm. Drain drippings into a 1-cup measure. Set aside.
3. In same skillet, melt remaining tablespoon butter over medium heat.
Add scallion, celery and garlic. Cook 4 minutes, stirring, until tender.
4. In a small bowl, stir together cornstarch, ginger, pepper, salt,
thyme and 1/4 cup water. Return pan drippings and cornstarch mixture to
skillet, stirring until smooth. Cook 2 minutes, or until thickened.
Slice pork; serve with gravy. Makes 2 to 3 servings.
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