Roasted Pork Tenderloin with Pan Sauce

This pork tenderloin is easy enough to make for a weeknight dinner and fancy and flavorful enough to make for company. I quickly put the marinade together in the morning before work, leaving almost 12 hours for the meat to sit. Browning the meat before roasting really seals in the flavor as well, and adds a lot to the terrific pan sauce that you make while the pork is in the oven.

Most recipes call for pork to register an internal temperature of 160 degrees F, which is super easy to monitor with an instant read thermometer. Mine goes right into the piece of meat and connects to the actual thermometer outside of the oven so I can keep a constant watch over it.

I served this with roasted asparagus and white beans and tomatoes. Yum!

Roasted Pork Tenderloin
from For the Love of Cooking
Makes 3-4 servings

1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tablespoons Worcestershire sauce
1-2 tablespoons fresh parsley, finely chopped
2 teaspoon dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 pound pork tenderloin

Combine all ingredients and marinate for at least 3-4 hours.

Preheat oven to 350 degrees. In a hot oven-safe skillet over medium heat, sear each side of tenderloin for 2-3 minutes.

Place in the oven and cook for 20-30 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 tablespoons of pork marinade (thoroughly mixed)
1-2 teaspoons 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. Enjoy.