Pork Tenderloin Marinade

Ingredients:

• 1/4 cup olive oil (I used 1/8 cup (2 tablespoons).)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced (I used frozen Dorot.)
• 1 tablespoon chopped parsley (I used 1 teaspoon Italian Seasoning.)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• ground black pepper

• 1 sprig fresh rosemary (I didn't use/find necessary because the Italian Seasoning has rosemary in it.)
• 2-2.5 pounds pork tenderloin, trimmed of fat and silver skin

Directions:

• Make marinade: Combine ingredients for marinade (olive oil to pepper) in a bowl. Whisk well.
• Add pork: Place trimmed pork tenderloin + rosemary spring in freezer bag and pour marinade on top. Close bag well, releasing air, then lightly massage marinade into pork.
• Marinate: Marinate in the fridge for at least 1 hour, and up to 3 days.
• Cook: Remove pork tenderloin from bag, discarding marinade, rosemary, and bag. 
  Oven instructions:

  Sear tenderloin on stove in an oven-safe skillet over high heat for 1-2 minutes per side. Then, transfer to a 400°F oven and bake for 20-25 minutes, or until it reaches your preferred internal temperature.

  Grilling instructions:

  Grill pork tenderloin over high direct heat, covered, for 5-7 minutes per side. Then, move to indirect heat and finish grilling until it reaches your desired internal temperature.
  For either method, cook tenderloin until cooked to a minimum temperature of 145°F, followed by a 3-10 minute rest.  Slice to serve.  If desired, sprinkle with fresh, Italian flat-leaf parsley.
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