Pork Tenderloin with Pan Sauce
I seerved this with boiled new potatoes and steamed veg.
- Pan Sauce:
- 1 ⁄2 cups olive oil
- 1 ⁄3 cup soy sauce
- 1 ⁄4 cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce
- 1-2 tbsp fresh parsley, finely chopped
- 2 tsp dry mustard
- Freshly cracked black pepper, to taste
- 4 cloves garlic, peeled and minced
- 1 1-lb. pork tenderloin (silver skin removed)
- Pan scrapings from baked pork tenderloin.
- 1 cup chicken stock.
- 1/2 cup marinade
- 2-3 tsp butter (optional)
Combine all marinade ingredients and reserve 2-3 Tbsp.
Place the pork tenderloin and marinade in a Ziplock bag and let marinate 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
Place in the oven, and cook for 30 -40 minutes or until the internal temperature has reached 160 F.
Let meat rest before slicing.
Meanwhile add stock and extra marinade to pan, scraping the bits, bring to a boil for at about 5 minutes to reduce and cook marinade.
Pour over tenderloin or serve as gravy.