Pork Tenderloin: with Pan Sauce
Source: Found on Pinterest
If your tenderloin is small, only make half of the marinade.
Ingredients
- (1) l lb. pork tenderloin
- 1/2 c. olive oil
- 1/3 c. low sodium soy sauce
- 1/4 c. red wine vinegar
- Juice of 1 lemon
- 1-1/2 Tbls. Worcestershire sauce
- 1-1/2 Tbls. fresh parsley, chopped (or 1-1/2 t. dried)
- 2 t. dry mustard
- 4 cloves garlic, peeled and minced
- freshly cracked black pepper, to taste
Pan Sauce
- pan scraping from pork tenderloin
- 1/2 c. chicken broth
- 3 Tbls. of reserved marinade
- 1-2 t. butter
Instructions
Combine all marinade ingredients. Reserve 3 tablespoons in a separate container and refrigerate. Place pork in a zip lock bag and add marinade for at least 4 hours, or all day.
Preheat oven to 350 degrees.
In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Save scrapings; do not wash or rinse out pan.
Place pork in a shallow baking dish. Transfer pork to oven and bake for 40-45 minutes or until meat has reached 160 degrees.
Remove from oven, cover with a sheet of foil and let rest for at least 5 minutes before slicing.
For Pan Sauce: After the pork has been transferred to the oven, 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.
Set sauce aside Pour pan sauce over pork medallions.
NOTE: You can refrigerate and reheat sauce in microwave to reheat when pork is done.