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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