1⁄2 c olive oil
1⁄3 c soy sauce
1⁄4 c red wine vinegar
Juice of 1 lemon
2 T Worcestershire sauce
2 T parsley, finely chopped
2 t dry mustard
Coarse black pepper, to taste
4 cloves garlic (minced)
Combine all marinade ingredients and reserve 3 T.
Place 1 lb pork tenderloin and marinade in a Ziplock bag and let marinate for at least 4 hours or overnight.
In a skillet over medium-high heat, sear each side of tenderloin.
Bake at 350 degrees for 30-40 minutes or until the meat has reached 160 degrees. Let rest for 5 minutes before slicing.
Sauce –
Pan scrapings from pork tenderloin
1/2 c chicken broth
3 T of pork marinade
2 t butter
Return skillet to the stove on medium heat. Add chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the 3 T reserved marinade and let it boil down for 2-3 minutes. Add butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
