Ingredients:
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
1-2 tbsp fresh flat leaf 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)
Directions:
1. Combine all marinade ingredients and reserve 2-3 Tbsp. (I did a little more). Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. (I marinated around 20 hours).
2. Preheat oven to 350 degrees. 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 until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. (I used one pan for everything... my dutch oven. I seared roast over stove top in the dutch oven (discard all of the marinade). Then place dutch oven into oven till the pork reaches 150-155 (It will continue to cook while resting so don't over cook.)
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of reserved 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.
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| Pork resting after cooked |
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| Making the Pan sauce in same dutch oven I cooked pork in |
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| ready to slice... |
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| Slice and put back into pan sauce. Spoon sauce over top and serve with extra sauce on top. ENJOY! |
