Roasted Pork Tenderloin

By mamapig

Ingredients

• Pan Sauce:
• 1 ⁄2 cup 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
• Pan scrapings from pork tenderloin
• 1/2 cup of chicken broth
• 2-3 Tbsp. of pork marinade (thoroughly mixed)
• 1-2 tsp. butter

Preparation

Step 1

Combine all and marinate for at least 3-4 hours.

Preheat oven to 350°. In a hot skillet over medium heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 20 minutes or until the meat has reached 160° (check with your meat thermometer because one of mine said 145° for pork and the other said 160 degrees). Let rest for at least 5 minutes before slicing.

Pan Sauce:

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.