Mix the garlic, salt, pepper & thyme in small bowl. Rub the mixture over the tenderloin and wrap in plastic. Refrigerate for at least 4 hours but preferably overnight.

Heat the olive oil over medium high heat and brown the pork on all sides, approximately 7 minute total.

Remove the pork and place in a 9x13x2 pan.

Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.

Cover with foil and bake at 350 for approximately 25 to 30 minutes. You want an internal temperature of about 135 degrees. Allow the meat to rest at least 10 minutes while you make the gravy. The temperature will rise to about 145 degrees which is perfect.

Remove the tenderloin and boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper.