Pork Tenderloin with Pan Sauce

By Diherbert

This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY!

Ingredients

• 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 pork tenderloin
• 1/2 cup of chicken broth
• 2-3 tbsp of pork marinade (thoroughly mixed)
• 1-2 tsp butter

Details

Servings 4
Adapted from chefmommy-brandao.blogspot.ca

Preparation

Step 1

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 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 meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.