You know those recipes you reserve for company? This can easily be thrown into that category. BUT it’s also super easy and is pretty hard to mess up! That makes it even better.

This tenderloin marinade gives the pork a delicious flavor and keeps it very juicy. I found this whole process (aside from the marinate time) to be very quick and very easy. This would be a great recipe for someone who doesn’t cook often, but wants to impress. Serve it with mashed potatoes and a green veggie, and you’re set!

(Pardon the picture – darn these dark evenings!)

Marinated Pork Tenderloin

(Chef Mommy)

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 parsley, finely chopped (I used dried, and whatever the equivalent is to fresh on the bottle)
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 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. 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.

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