Pork tenderloin is one of those meats I only remember I like when I have 3 of them in my freezer waiting to be used. I'm always one the lookout for new ways to prepare it. I came across Amy's Roasted Pork Tenderloin with Buttery Pan Sauce and decided to make it with one of my recent recipe swaps (Balsamic Parmesan Asparagus).
I'm a big fan of marinating pork tenderloin overnight so it has plenty of time to soak up all the yummy flavors. This had great flavor and the pan sauce was perfect.
Roasted Pork Tenderloin with Buttery Pan Sauce
As seen on Very Culinary, adapted from Chef Mommy
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
1 1/2 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, finely chopped
2 teaspoons dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, minced
1 pound pork tenderloin
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup chicken broth
3 tablespoons of pork marinade (reserved)
2 teaspoons unsalted butter
1/2 tablespoon brown sugar
Combine all marinade ingredients and reserve 3 tablespoons in a small container. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours or overnight.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place tenderloin in a small baking dish or roasting pan, coated with cooking spray, and cook in the oven for approximately 30 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
In the meantime, 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. Give the reserved marinade a quick stir and add it to the pan; let it boil down for 2 minutes. Add the butter and brown sugar; remove from heat stirring until butter has melted and sugar has dissolved. Cut the tenderloin into medium slices and pour the sauce on top.
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