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Betty's Roast Pork Tenderloin and Creamy Gravy -- Easter

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Betty demonstrates how to make Roast Pork Tenderloin with Creamy Gravy. This tasty roast and gravy can be used as an entree for a holiday meal. It will be on the Easter Table, 2015.
Ingredients:
uncooked pork tenderloin of desired size
salt and pepper, to taste
2 tablespoons flour
½ cup milk
¼ cup water, or as needed
Line an appropriately-sized roasting pan with aluminum foil. Press foil on bottom and up sides of pan without tearing, leaving excess foil at top edges. Season pork tenderloin with salt and pepper. Place in foil-lined roasting pan. Bring up sides and ends of foil and cover roast loosely. Place lid on roasting pan. Bake for approximately 35 minutes per pound of pork. For medium well-done pork, a meat thermometer should read 160 degrees (F). For well-done pork, a meat thermometer should read 170 degrees (F). When roast is done, transfer it to a cutting board and tent with aluminum foil. Let rest for 10 minutes. While pork is resting, make a creamy gravy. Skim off fat from juices that have collected in foil-lined roasting pan. Pour fat-free juices into a small saucepan. Add flour to juices and stir. Cook, stirring constantly over low heat, until gravy is slightly thickened. Add milk and continue to stir and cook. Add water, as needed, during the cooking process, until gravy is of desired consistency. Slice Roast Pork Tenderloin into 1/2-inch slices and arrange on a nice platter. Pour Creamy Gravy into a nice serving dish and serve alongside sliced roast pork. I hope you love this entree! Love, --Betty ♥♥♥

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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
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Food
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