Pork Tenderloin

Port tenderloin is a healthy, easy meat to cook. I often find pork chops can be very dry, but when cooked to 160F, pork tenderloin remains very moist and flavorful

ingredients

Pork Tenderloin
1 pork tenderloin
2 tsp. each rosemary, sage, and thyme
Salt and pepper to taste
Sauce
1.5 oz jam or jelly (a scant 1/4 cup)
1 cup broth (beef or chicken)
1 tbsp cornstarch

directions

1
Trim fat and silver skin off pork tenderloin. Combine spices and rub on all sides of meat. Grill until meat reaches an internal temp of 155F – 160F (~20 mins). Let rest tented in foil for 5 minutes. Slice into medallions on an angle.
2
While the meat is cooking, make the sauce. Combine broth and jam in a small saucepan. Bring to a boil. Remove 2 Tbsp. of the broth and mix in a small bowl with the cornstarch. Add the cornstarch mixture a little at a time to thicken the sauce. Stir and bring the broth to a boil after each addition. Stop when the sauce is slightly thickened. Drizzle over pork slices and serve.