Tuesday, October 30, 2012

Pinteresting Review: Pork Tenderloin with Pan Sauce

     It's been a while since I've posted a Pinteresting Review. Today I have selected this pork with pan sauce.
     This is the best pork I've ever made! It is so flavorful and moist. It takes a while to marinate, but the hardest part is waiting. You will not regret making this one!

Pork Tenderloin with Pan Sauce

by Robin
Prep Time: 3-4 hours
Cook Time: 50 minutes
  • 1⁄2 cups olive oil
  • 1⁄3 cup soy sauce
  • 1⁄4 cup apple cider vinegar
  • Juice of 1 lemon
  • 1-2 tbsp Worcestershire sauce
  • 1-2 tsp dried parsley
  • 2 tsp dijon mustard
  • Freshly cracked black pepper, to taste
  • 4 cloves garlic, minced
  • 1-lb. pork tenderloin
  • Pan scrapings from pork tenderloin
  • 1/2 cup of chicken broth
  • 2-3 tbsp of pork marinade (thoroughly mixed)
  • 1-2 tsp butter
Combine all marinade ingredients (first 9 ingredients) and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock 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.
Meanwhile, make the pan sauce. 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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