This was seriously the best pork tenderloin I’ve ever made.  Shannon requested I make it again (which is huge for my beef-loving hubby).  Serve with mashed potatoes and corn or whatever it is you desire as a side.  Enjoy!

Ingredients:

1/2 Cup Olive Oil

1/3 Cup Soy Sauce

1/4 Cup Red Wine Vinegar

Juice of 1 Lemon

1-2 Tbl Worcestershire Sauce

2 Tsp dry Mustard

Salt & Pepper to taste

4 Cloves of Garlic, minced

1 lb Pork Tenderloin, silver skin removed

Pan Sauce Ingredients:

Pan scrapings from pork tenderloin

1/2 Cup Chicken Broth

2-3 Tbl of Pork Marinade

1-2 Tsp Butter

Directions:

Combine all marinade ingredients and reserve 2-3 Tbl. Place the pork tenderloin and marinade in zip lock bag and let marinate for 3-4 hours in fridge.  Preheat oven to 350. In hot skilled over med-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.

Meanwhile while pork is nearly cooked, place skillet back on the stove over medium high heat, add chicken broth and scrape all browned pieces from bottom of pan.  Add marinade and let boil for 2-3 minutes.  Add the butter and remove from heat, stirring until butter is melted.  Pour over pork tenderloin and serve.  The sauce makes this meal, so DON’T skip!

Happy Eating Friends! ~Trina