Prep 10 mins
Cook 30 mins
Nascar favorite Sterling Marlin's recipe.
- 2 tablespoons butter
- 1 (12 -16 ounce) pork tenderloin, whole
- 1⁄4 cup sliced scallion
- 2 tablespoons chopped celery (from a small rib)
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon dried thyme, crushed
- 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.
- 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* on instant read thermometer. Remove pork; keep warm. Drain drippings into a 1 cup measure. Set aside.
- In same skillet, melt remaining tablespoon butter over medium heat. Add scallion, celery and garlic. Cook 4 minutes, stirring, until tender.
- 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.