Ingredients:
Marinade:
- 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
Pan Sauce: - Pan scrapings from pork tenderloin
- 1/2 cup of chicken broth
- 2-3 tbsp of pork marinade (thoroughly mixed)
- 1-2 tsp butter
Directions:
1. Combine all ingredients and marinate for at least 3-4 hours.
2. Preheat oven to 350 degrees.
3. In a hot skillet over medium heat, sear each side of tenderloin for 2-3 minutes.
4. Place in the oven and cook for 20 minutes or until the meat has reached
160 degrees.
5. Let rest for at
least 5 minutes before slicing. While meat rests, make pan sauce.
6. To make the pan sauce, 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. Enjoy.
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