I seerved this with boiled new potatoes and steamed veg.more
⁄2 cups olive oil
⁄3 cup soy sauce
⁄4 cup red wine vinegar
Juice of 1 lemon
tbsp Worcestershire sauce
tbsp fresh parsley, finely chopped
tsp dry mustard
Freshly cracked black pepper, to taste
cloves garlic, peeled and minced
1-lb. pork tenderloin (silver skin removed)
Pan scrapings from baked pork tenderloin.
cup chicken stock.
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.