This is a quick throw together meal that tastes great served with mashed potatoes and/or roasted veggies. The pork turns out perfectly juicy and is complete with its own sauce!
Pork Tenderloin in Pan Drippings
Recipe and photo from Chef Mommy
1 - 2 lb. pork tenderloin, trimmed of skin and fat
1/2 c. olive oil
1/3 c. soy sauce
1/4 c. red wine vinegar
3 Tbsp. lemon juice, or juice of 1 lemon
1-2 Tbsp. worcestershire sauce
1-2 Tbsp. fresh parsley, finely chopped
2 tsp. dry mustard
black pepper, to taste
4 cloves garlic, peeled and minced
For Pan Drippings:
Pan scrapings from pork tenderloin
1/2 c. chicken broth
3 Tbsp. reserved marinade, thoroughly mixed
1-2 tsp. butter
Combine marinade ingredients and mix well.
Reserve 3 Tbsp. of the mixture.
Place pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
In a deep sided oven-proof skillet, sear each side of marinated tenderloin.
Place skillet in 350 degree oven, uncovered, and cook for 30-40 minutes, or until inside reaches 160 degrees.
Let rest for at least 5 minutes before slicing.
Over medium heat, place skillet with all accumulated pan scrapings.
Add chicken broth, and scrape up all of the browned pieces from the bottom of the pan.
Add reserved marinade and bring to a boil.
Boil for 2-3 minutes, letting it reduce down.
Add butter and remove from heat, stirring until butter has melted.
Pour over sliced pork tenderloin.