• Remove the pork tenderloin from the package, rinse and pat dry.
• In a small bowl, combine oil, mayo, salt, pepper, garlic powder, paprika, and Italian seasonings.
• Add the pork and the marinade to a large bowl or plastic bag and mix to full coat the pork in the marinade.
• Marinate the pork in the fridge for at least 30 minutes, up to 24 hours.
• Preheat the oven to 400°F. Add the marinated pork tenderloin to a casserole dish. Pour water into the dish, around the pork.
• Bake uncovered at 400°F for 20-25 minutes, until the pork is golden and internal temperature is 140°F. (It will finish cooking during the rest time at 145F.)
• Remove from the oven and rest for 4-5 minutes before cutting. (Do not skip the resting step!)
• Slice and add to a serving platter, top with freshly chopped greens, and pour with some gravy if desired.
• Serve immediately with desired sides.

Pork Gravy-

• In a saucepan, over medium heat melt butter. Once the butter is melted, whisk in flour to combine. (It will be thick paste.)
• Pour in the drippings and broth to the roux and whisk until there are no more flour lumps.
• Bring it to a simmer and season with pepper. Once the gravy is thick, remove from heat and pour over the gravy if desired.