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Pork Tenderloin with Pan Sauce


I seerved this with boiled new potatoes and steamed veg.

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Rate this recipe 4.5/5 (10 Votes)


  • 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)



Step 1

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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