Marinade:
- 1/2 cup EVOO
- 1⁄3 cup soy sauce
- 1⁄4 cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, finely chopped
- 2 tsp dry mustard
- freshly cracked pepper
- 4 cloves garlic, minced finely
Pan Sauce:
- Pan scrapings from the pork
- 1/3 cup low sodium chicken broth
- 3 tbsp of the set-aside marinate
- 2 tsp butter
Directions:
Combine all marinade ingredients and reserve about 3+ tbsp aside for later. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
When you are ready to cook (about an hour before you want to serve), preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Then place in the oven and cook for about 45 minutes…I put some of the marinade from the ziplock bag into the pan with the meat. Once done, let it rest on a cutting board for at least 5 minutes before slicing.
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.