PORK TENDERLOIN WITH BLACK PEPPER

One 1-pound pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon very coarsely ground black pepper
1 garlic clove, peeled and lightly crushed
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock or water
1 tablespoon butter

Preheat oven to 400º.
Season the pork with the salt and the peppercorns, pressing the peppercorns lightly into the meat.
In a medium saucepan with an oven-proof handle, add the olive oil and garlic and heat on medium-high until the garlic is just golden, turning the garlic occasionally, 1-2 minutes. Remove and discard garlic clove.
Turn the heat up to high. Add the pork tenderloin and sear on all sides, about 5 minutes per side, or until the entire tenderloin is evenly browned.
Put the entire pan (with pork) into the oven and cook for 10-15 minutes, or until the internal temperature of the pork reaches 150ºF. Carefully turn the pork once during cooking.
remove the pan from the oven. Remove the pork to a plate or cutting board and cover with foil. Let rest for 10-15 minutes.
Pour off all but 1 teaspoon of fat remaining in the pan. Carefully place the pan over high heat (do not clean pan) and add the chicken stock or water. Using a wooden spoon, scrape the browned bits off of the bottom of the pan. Let the mixture boil until reduced slightly (a little less than 5 minutes).
Add the butter and, using a whisk, swirl around in pan until it has melted into the sauce.
Taste the pan jus and season with salt and pepper if necessary.
Uncover the pork, slice, and serve with pan jus.