This was the main course following French Onion Soup. The two worked well together as a satisfying Sunday supper. My neighbour happened to stop in because her little ones wanted to play with my little ones. She gave the soup and pork two thumbs up! (I’m sure if she had more thumbs they would have been up too)
I don’t know if Julia Child would have served the pork loin on a squeaky bed of green beans, but I thought it worked quite well for presentation.
The pork was marinated in a rub of garlic, thyme, salt and pepper for 24 hours in a plastic bag in the fridge. I used about twice the amounts called for, I was nervous that the pork would be, well like pork. No flavor. Dry. Pork. I think the reason my pork chops are always tough and dry as the west of Texas, is due to my over cooking them. It’s also a factor of cut, the tenderloin (as the name so implies) is tender and moist when handled with care.
Roasting will not take very long, so this is a great meal any night of the week. Just be mindful of the marinade time. Roast covered loosely, for 30 – 35 minutes. Uncover the tenderloin and continue to roast until the internal temperature is 145-150ºF. Let the meat rest as you prepare the pan gravy.
Place the roasting pan on the stove, if it is safe to use on the stove top otherwise transfer to another pot over medium heat. Add 1 cup or so of stock and scrape the browned bits off the bottom of the pan. Dissolve 2 Tbsp of cornstarch in about 3 Tbsp of cool water and stir it in. Let the gravy bubble for about 30 seconds to activate the starch, then reduce to low for a minute. The sauce should be fairly thin but holds to the back of a spoon.
As suggested in the photo, serve over a bed of steamed green beans and garnish with fresh chives.