pork tenderloin

I made this pork tenderloin for dinner last night. It was my first time making pork tenderloin and it came out excellent - moist and flavorful. Scott's looking forward to sandwiches with the leftovers and Ava kept saying 'more chicken please' and she's not usually a big meat eater. I've copied the recipe into my book of favorites and will be making it over and over. Here's my version of the recipe with just a couple of changes that I made -

Pork Tenderloin

In a small bowl combine:
1 garlic clove, minced
1 tsp. kosher salt (next time I'll add just a little less than a tsp.)
1/2 tsp. black pepper
1/2 tsp. fresh thyme

Rub this mixture all over a 1 - 2 lb. pork tenderloin. Wrap in plastic wrap and marinate in the refrigerator for at least 4 hours.

Heat 1 Tbsp. olive oil in a large skillet. Brown tenderloin on all sides. Remove from heat and add water to skillet so that it comes to the bottom edge of the pork, about a half inch. Cover with foil and bake in a 350 degree oven for 45 - 50 minutes or till a meat thermometer reads 160 degrees.

Remove tenderloin from pan, place on platter and cover with foil. Allow to sit while making gravy. Boil drippings in skillet. Add a little cornstarch mixed with water to thicken. Season with salt and pepper if needed.