Marinated Pork Tenderloin with Pan Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pork Tenderloin:
1/2 C. Olive Oil
1/3 C. Soy Sauce
1/4 C. 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-lb. Pork Tenderloin, silver skin removed
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 C. Chicken Broth
2-3 Tbsp. of the reserved pork marinade, thoroughly mixed
1-2 tsp. Butter
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Directions: |
Directions:Pork Tenderloin:
Combine all marinade ingredients and reserve 2-3 Tbsp. for the pan sauce. Place the pork tenderloin and remaining marinade in a Zip-lock bag and let marinate for at least 3-4 hours.
Preheat oven to 350.º In a hot skillet over medium-high heat, sear each side of the tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160.º Remove tenderloin from skillet and let rest for at least 5 minutes before slicing.
Pan Sauce:
While the tenderloin is resting, 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 reserved 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 or serve it on the side. |
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