- 1/4 Tsp. Dried thyme leaves1/4 Tsp.
- 1 Tbsp. Oil1 Tbsp.
- 2 whole Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloins2 whole
- 3 Tbsp. Butter3 Tbsp.
- 3 Tbsp. Flour3 Tbsp.
- 1 can(s)14oz. Fat free chicken broth1 can(s)14oz.
Heat oven to 425°F. Heat oil in large skillet over medium-high heat; brown tenderloins on all sides. Place tenderloins in 13x9x2-inch baking pan. Roast for 20 to 25 minutes until internal temperature reaches 150°F.
Meanwhile, melt butter in the same skillet over medium heat; stir in flour and cook 4 minutes or until beginning to turn golden brown. Gradually stir in broth and thyme and cook 8 minutes or until beginning to thicken, scraping bottom and sides frequently.
Remove tenderloins from baking pan; let stand 5 minutes before slicing. Whisk the gravy into pan drippings in baking pan.
Slice 1 tenderloin and serve with 1 cup gravy. Reserve remaining tenderloin and half the gravy for the Creamy Pork and Noodles Recipe.