Pork Tenderloin With Sherry And Cream Gravy - cooking recipe

Ingredients

1 pork tenderloin (about 1 1/2 to 2 lb.)
Worcestershire sauce
poultry seasoning
garlic powder
3 Tbsp. butter
2 Tbsp. flour
1/2 to 1 c. dry sherry
1/2 pt. heavy cream
salt and pepper to taste

Preparation

Tie 2 pieces of tenderloin together in 3 or 4 places.
Season with Worcestershire sauce, poultry seasoning and garlic powder. Place in baking pan (use meat thermometer).
Cook at 350\u00b0 until thermometer reads 180\u00b0.
(Well done pork reading on thermometer.) Remove from pan when done.
Let rest 10 minutes.
Slice and put on serving platter.