Roasted Pork Tenderloin with Bourbon Gravy

By bruce_ohland

Ingredients

• 2 Tbs olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 Tbs caraway seed
• 1 small onion, chopped fine
• 1 large clove garlic, minced
• 1 Tbs coarse salt (Kosher)
• 4 1/2 lb boneless pork tenderloin roast

Preparation

Step 1

Combine first 7 ingredients. Rub onto pork. Chill
overnight. Roast at 350°F for 50 to 60 minutes or until
instant read thermometer reads 155°. Let stand,
loosely covered for 10 minutes.

Bourbon gravy
1 Tbs bourbon
1 Cup chicken broth
1 Tbs unsalted butter
2 Tbs flour
1/2 C chopped scallion greens

Add bourbon, broth and water to pan juices. Boil 1 minute. Strain. Combine butter and flour. Cook, whisking for 3 minutes. Add to broth mixture, whisking.
Bring to a boil. Add scallions. Simmer 1 minute. Cut pork into 1/2 inch slices. Serve with gravy.

Serves 10