Pork Tenderloin

• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Dried Parsley
• 4 Tablespoons Olive Oil, Divided
• 1 pound Pork Tenderloin
• 1 Tablespoon Cornstarch + Cold Water

1. Mix all seasoning ingredients and 3 tablespoons olive oil and brush over entire tenderloin.
2. Wrap with plastic wrap and refrigerate for 4 hours or more.
3. Heat the remaining 1 tablespoon olive oil in a skillet and sear all sides of the tenderloin.
4. Preheat oven to 350 degrees.
5. Add tenderloin to a 9x13 in pan and add enough water so there is 1/2 inch of liquid.
6. Cover with foil and bake for 45-50 minutes.
7. When tenderloin is done, remove to a serving plate and dump water from the pan into the skillet you seared the pork in.
8. Boil water and scrape up drippings.
9. Pour the cornstarch into a little cold water, mix, and add to drippings.
10. Cook until thickened for gravy.

garlic, onion powder, salt, black pepper, thyme, oregano, parsley, olive oil, tenderloin, cornstarch

Taken from tastykitchen.com/recipes/main-courses/pork-tenderloin/ (may not work)