Pork Loin, The Julia Child Way (Sort Of)

• 1 pork tenderloin
• 3 cloves garlic, per pound of pork
• 2 tablespoons thyme, per pound of pork
• 1 teaspoon salt, per pound of pork
• 1/2 teaspoon pepper, per pound of pork
• 2 tablespoons dried sage (total)
• 2 tablespoons corn starch
• 3 tablespoons water
• 1 cup stock, any kind

1. Prepare the marinade by combining the garlic (minced of course), thyme, salt, pepper and sage. Rub the mixture all over the pork loin. Place the loin into a resealable plastic bag and put that into a container to prevent spills. Put the loin in the fridge overnight, or up to 36 hours.
2. Take out the pork to allow it to warm up a little. Pre-heat the oven to 325u0b0F.
3. Take the pork out of the bag, and not following what the cook book tells you, leave the marinade on the pork as you place it in a roasting pan. Cover the pork loin either with foil or a lid.
4. Roast, covered, for 30 - 35 minutes. Uncover the tenderloin and continue to roast until the internal temperature is 145-150u0b0F.
5. Remove the tenderloin from the pan to a resting area, such as a platter. Place the roasting pan on the stove, if it is safe to use on the stovetop otherwise transfer to another pot but that sort of defeats the "one-pot wonder" aspect, over medium heat. Add the stock and scrape the browned bits off the bottom of the pan.
6. Dissolve the starch in the 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.
7. As pictured above, the roast is sliced and stacked on steamed green beans. The pan gravy is poured over the slices of garlicy pork and fresh chives serve as a garnish.

pork tenderloin, garlic, thyme, salt, pepper, sage, corn starch, water, stock

Taken from food52.com/recipes/14710-pork-loin-the-julia-child-way-sort-of (may not work)