For the last year or so, any time we have pork tenderloin it’s always a recipe my hubby makes, it’s amazing. Sometimes it’s good to have a change though and when I saw the pork tenderloin with pan sauce on Pinterest, it kind of stuck in the back of my mind. While digging through my freezer one day I found the perfect size little pork tenderloin and decided to make it.
One of the best things about this recipe (besides it being oh so tasty!) was that it uses things you normally would have on hand. The only thing I had to go buy was parsley, and really that isn’t even necessary. I set it all up to marinate in the morning and it was perfectly ready to go by the evening. It was so delicious, I served it with broccoli and mashed potatoes and the pan sauce was so good that hubby put it on his mashed potatoes.
Pork Tenderloin with Pan Sauce
Recipe from Chef Mommy
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice from one lemon
2 tbsp Worcestershire sauce
2 tbsp fresh parsley, chopped
2 tsp dry mustard powder
fresh ground black pepper, to taste
4 cloves garlic, minced
1 lb. pork tenderloin, silver skin removed
Combine all the ingredients and reserve 2-3 tbsp of the marinade. Place the tenderloin with the marinade in a large Ziploc bag and refrigerate for at least 3-4 hours.
When ready to cook, preheat the oven to 350 degrees. In an oven-safe hot skillet (I used cast iron) sear each side of the tenderloin over medium-high heat for two to three minutes. Place the skillet in the oven and cook for 30-40 minutes, or until the inside of the meat has reached 160 degrees. Remove from the skillet and let rest for a few minutes before slicing.
While that’s resting, make the pan sauce.
Pan Sauce Ingredients:
Pan scrapings from the pork tenderloin
1/2 cup chicken broth
2-3 tbsp reserved pork marinade, thoroughly mixed
2 tsp butter
In the same skillet, add the chicken broth and cook over medium heat, being sure to scrape the bottom. Add the marinade and let boil for 2-3 minutes, then add the butter and remove from heat, stirring until the butter has melted. Pour over the sliced tenderloin.