Pork Tenderloin in Pan Sauce

Pork Tenderloin in Pan Sauce

1/2 cup olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar 

Juice of 1 lemon

1 tbsp Worcestershire sauce

1 tbsp fresh parsley, finely chopped

2 tsp dry mustard

4 cloves garlic, minced

Pepper

1 lb pork tenderloin

Pan Sauce

Pan scrapings from pork tenderloin

1/2 cup chicken broth

2 tbsp of pork marinade from above

1 tsp butter

Combine all marinade ingredients and reserve 2 tbsp.  Place pork tenderloin and marinade in a bag, seal and let marinade in fridge for approximately 3 or 4 hours. 

In an oven proof hot skillet over medium-high heat, sear each side of tenderloin for 2 - 3 minutes. Place in a 350 degree oven and cook for approximately 45 minutes or until the meat has reached an internal temperature of 160 degrees. Remove from pan and let rest. 

Place skillet on stove on medium heat, add the chicken broth and scrape up the browned pieces from the bottom of the pan. Add the reserved marinade and boil for 2 - 3 minutes until reduced by half. Add the butter and remove from heat, stirring until butter has melted. 

Slice tenderloin, cover with pan sauce and serve.