Herb Ginger Pork Medallions            

Ingredients:
1 pork tenderloin
2 tsp thyme leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground ginger
1/4 tsp garlic power
1 tbs butter
1 can (12 ounces) ginger ale (divided)
1 tbs cornstarch

Method:
Trim fat from tenderloin. In small bowl, combine thyme, salt, pepper, ginger, and garlic power. Rub spice mixture onto tenderloin. Cut into 1-inch thick slices; flatten slightly with heel of had. In large skillet, heat butter over medium-high heat. Add tenderloin slices; cook turning occasionally until meat is no longer pink, about 8 to 10 minutes. Remove meat to platter; cover and keep warm. In small bowl, dissolve cornstarch in 1/4 cup of the ginger ale. Add remaining ginger ale to skillet, stirring to loosen brown bits from bottom of pan. Add cornstarch mixture; cook stirring constantly until sauce is thickened, about 2 minutes. Pour sauce in gravy boat and serve with pork.
Makes 4 servings.