Pork Tenderloin with Pan Sauce

Ingredients

Marinade

• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar
• Juice of 1 lemon
• 1-2 Tablespoon Worcestershire sauce
• 1-2 teaspoon fresh parsley, finely chopped
• 2 teaspoons dry mustard
• fresh ground black pepper, to taste
• 4 cloves garlic, peeled and minced
• 1 1-lb. pork tenderloin (silver skin removed)
• 1 Tablespoon olive oil

Pan Sauce

• Pan scrapings from pork tenderloin
• 1/2 cup of chicken broth
• 2-3 Tablespoons of pork marinade (thoroughly mixed)
• 1-2 teaspoons butter

Directions

1. Stir all the marinade ingredients together and measure 3 tablespoons out into a small cup to save for the pan sauce.
2. Place the pork tenderloin and the remaining marinade into a Ziplock bag. Gently rotate the bag to coat the pork and let marinate for at least 3-4 hours.
3. Preheat oven to 350 degrees.
4. Line an oven proof baking dish with aluminum foil and lightly grease with 1 Tablespoon olive oil.
5. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
6. Place in the prepared pan and put into the preheated oven.
7. Cook for 30-40 minutes or until the meat has reached 160 degrees.
8. Let rest for at least 5 minutes before slicing.

Pan Sauce

1. Using the skillet you browned the meat in, place back over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan.
2. Add the reserved 3 tablespoons of marinade and let it boil down for 2-3 minutes.
3. Add the butter and remove from heat stirring until butter has melted.
4. Pour the sauce over the sliced pork tenderloin.