Preheat oven to 425°. Wash tenderloin, pat dry. Drizzle with vegetable oil.
Season with crumbled FRENCH THYME, GROUND BLACK PEPPER and salt. Place in the
preheated oven; cook until desired degree of doneness is reached. For a small
pork tenderloin like ours, it took about 35 minutes to reach near medium. For a
thick hunk of beef, it might be a bit longer. If in doubt, use a thermometer,
and remember, the thicker the pieces of meat, the longer it will keep cooking
when removed from the oven.
To prepare the sauce melt 1 TB. butter in a medium saucepan over medium heat.
When hot, add the minced red onion. Sprinkle with GRANULATED GARLIC and FRENCH
THYME. Cook a few minutes, stirring occasionally, until onion gets translucent
and golden. Add balsamic vinegar, stir to deglaze the pan. Add 1 Cup chicken
or pork stock (even water can be used, in which case it becomes a lovely meatless
vegetable or pasta sauce). Stir to combine. Add oyster sauce and ketchup; simmer
gently until lightly thickened, about 10 minutes. If you desire a thicker sauce,
raise the heat and reduce the liquid until you are happy. Slice the tenderloin
in rounds and serve on a pool of sauce, with extra on the side.
Prep. time: 10 minutes.
Cooking time: 35-40 minutes or so for the meat, 10 for the sauce.