Recipe: Pork Loin, the Julia Child way (sort of)
Description: The first recipe that came out of Julia Child's Mastering the Art of French Cooking and landed firmly in my kitchen collection of go-to recipes was the dry marinade for pork.  I've altered it to suit what I have on hand and increased the garlic to massive proportions (we love garlic!).  A long marinade in the fridge is key to deep infusion of the earthy-garlic marinade.  Julia instructs you to scrape off the marinade before roasting, no way I would waste all that garlic!  So I opt to start the roast covered to protect the garlic from browning (and bittering) too quickly.  I've also added one of the ways I make gravy out of the pan drippings, pork loin doesn't release as much juice as a turkey so you'll need a bit of stock to create a sauce.  Corn starch was chosen to keep this dinner gluten-free!  This was such a smash hit the first time I made it, it's the first thing pulled out when tenderloin is on the menu.
Ingredients: [{"text": "1 pork tenderloin"}, {"text": "3 cloves garlic, per pound of pork"}, {"text": "2 tablespoons thyme, per pound of pork"}, {"text": "1 teaspoon salt, per pound of pork"}, {"text": "1/2 teaspoon pepper, per pound of pork"}, {"text": "2 tablespoons dried sage (total)"}, {"text": "2 tablespoons corn starch"}, {"text": "3 tablespoons water"}, {"text": "1 cup stock, any kind"}]
Instructions: None
