Pork Tenderloin

I have a tendency to get complacent in my cooking and revert to tried-and-true originals, and while there's nothing wrong with tried-and-true recipes, sometimes we just have to shake things up. So, when I saw this recipe for a Pork Tenderloin with Pan Sauce on Pinterest, I pinneded it for someday. Someday finally came and it was so good, I decided to make it again so that I could blog it. There are so many flavors blended in this pork. It's so tender and juicy and just plain delicious.

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

Few drops of liquid smoke
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 with skin removed

Combine all marinade ingredients and reserve 2-3 Tbsp. I put mine in a sturdy plastic bag. Allow to marinate for 3-4 hours.

   

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Keep skillet as is; you will use this for the sauce.

Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

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

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 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.