Saucy Pork Tenderloin

There’s nothing like a rich, buttery sauce to accompany sliced pork tenderloin.  That’s what you get with this recipe.  The pork is first marinated, allowing it to absorb the flavors, then the sauce is cooked, with butter added at the end.  Yum!  Pair this dish with roasted broccoli and hasselback potatoes for a satisfying meal.

Ingredients

1½ – 2 lb pork tenderloin

¼ cups olive oil, plus 1 T for searing
⅓ cup less sodium soy sauce
¼ cup red wine vinegar

2 T lemon juice
2 T Worcestershire sauce
2 t dry mustard

4 cloves garlic, finely chopped

Black pepper, to taste
½ cup vegetable or chicken broth

2 T fresh parsley, finely chopped

2 T unsalted butter

Directions

Remove excess fat from tenderloin and place in plastic zipper bag.

In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire, and mustard.  Once blended, stir in the garlic, and pepper to taste.  Add marinade to pork in bag and turn to coat the pork.  Place in refrigerate and let marinate 4 hours or overnight, turning occasionally.

Preheat oven to 350º.  Heat oven proof skillet over medium-high heat.  Place 1 tablespoon oil in skillet.  Take pork out of the marinade, reserving marinade, and set in hot oil.  Sear on all sides, about 4 minutes total.  Place pork (in skillet) in the oven for 35 – 45 minutes, depending on the size of your tenderloin.  Internal temperature of cooked pork should be 145 – 160º.

When pork is cooked to desired temperature, take skillet out of oven and remove pork to a plate to rest before slicing.  Place skillet on stovetop over medium heat.  Add broth to the pan, scraping up any browned bits.  Add reserved marinade and bring to a boil.  Boil about 5 minutes, until slightly reduced.  Add parsley and butter and stir to melt.  Remove from heat.  Serve sliced pork with sauce drizzled over top.