Pork Tenderloin with Pan Sauce

I seerved this with boiled new potatoes and steamed veg.

Pork Tenderloin with Pan Sauce

Photo by Mary M.

  • Prep Time


  • Total Time


  • Servings



  • 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 Sauce:

  • Pan scrapings from baked pork tenderloin.

  • 1

    cup chicken stock.

  • ½

    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.


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