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Marinated Pork Tenderloin Recipe

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This recipe for Marinated Pork Tenderloin, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Teresa


cup olive oil
⅓ cup soy sauce
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 1-1 lb. pork tenderloin

Pan Sauce:
Pan scrapings from pork tenderloin
1 cup of chicken broth
2-3 Tbsp. of pork marinade (thouroughly mixed)
1-2 tsp. butter

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in zip-lock bag in the refrigerator for at least 3-4 hours. Preheat oven to 350. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or ntil the meat has reached 160. Let rest for at least 5 minutes covered with foil for at least 5 minutes before slicing.

Meanwhile, 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.




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