Roasted Pork Tenderloin

adapted from For the Love of Cooking

Another pork tenderloin recipe... the sauce is great and so very easy.


1 lb pork tenderloin
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
1/2 Tbsp Worcestershire sauce
1 Tbsp parsley
2 tsp dry mustard (2 Tbsp prepared)
4 cloves garlic, minced
Black pepper to taste

Pan Sauce:
1/2 cup chicken broth
4-5 Tbsp of the pork marinade
1-2 tsp butter

Combine all ingredients and allow pork to marinate in the fridge for 3-4 hours.

Preheat the oven to 350. Take the pork out and reserve the juices. In a hot skillet, sear the tenderloin on each side for 2-3 minutes. Place in the oven and cook for 20 minutes (meat is done when it reaches 160 degrees). Let the meat rest for at least 5 minutes before slicing.

Meanwhile, place the skillet back on the stove. Add the chicken broth and scrape up all of the browned pieces from the bottom of the pan. Add the marinade and bring to a boil, then reduce heat and simmer for 5 minutes. Add the butter and remove from heat, stirring until the butter has melted. Pour over pork tenderloin when serving.