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Pork Tenderloin with Summer Sauce




Source of Recipe


Penzeys


List of Ingredients




1 1/2 lbs pork tenderloin (can also use beef)
1 Tbs vegetable oil
1-2 tsp Thyme
1 tsp ground black pepper
1/2 tsp salt

Summer Sauce
1 Tb butter
1 med red onion, minced
1/2 tsp garlic powder
1 tsp thyme
1 Tb Balsamic vinegar
1 C chicken or pork stock
1-2 Tb oyster or hoisin sauce
2 Tb ketchup

Recipe



Preheat oven to 425
Wash tenderloin, pat dry
Drizzle with vegetable oil
Season with thyme, black pepper and salt
Place tenderloin in preheated oven; cook until done. For a small tenderloin, cook approximately 35 minutes for medium. Use thermometer to check

To prepare sauce, melt 1 TB butter in a medium saucepan over medium heat. When hot add the minced red onion. Sprinkle with garlic powder and thyme. Cook a few minutes stirring occasionaly until onion gets translucent and golden. Add balsamic vinegar to deglaze pan. Add 1 C chicken stock. Stir to combine. Add oyster or hoisin sauce and ketchup, simmer gently until lightly thickened, about 10 minutes. For a thicker sauce, cook longer at an increased heat. Slice the tenderloin and spoon sauce over slices.