Roasted Pork Tenderloin
Servings 4
Equipment
- Large cast iron skillet
- Meat Thermometer
Ingredients
- ½ cup olive oil or vegetable oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce to taste
- 1 tbsp fresh parsley finely chopped
- 4 cloves garlic peeled and minced
- 2 tsp dry mustard
- Sea salt and freshly cracked black pepper to taste
- 1 1-lb. pork tenderloin, silverskin removed
- 1 tbsp olive oil for cooking
Pan Sauce:
- Pan scrapings from pork tenderloin
- ½ cup of chicken broth
- 3 tbsp of reserved pork marinade mixed well
- 1 tbsp butter
- Sea salt and freshly cracked black pepper to taste
- 2 tsp fresh parsley finely chopped
Instructions
- Make the pork marinade by combining the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, fresh parsley, garlic, dried mustard, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag. Add the pork tenderloin and seal; refrigerate for at least 4 hours.
- Preheat the oven to 350 degrees.
- Sear the pork tenderloin by heating the olive oil in a large cast-iron skillet over medium-high heat. Remove the pork from the marinade and sear each side of the meat for 4-5 minutes. Side Note: Reserve 3 tablespoons of the marinade for when making the pan sauce.
- Roast in the oven for 18-20 minutes or until the internal temperature reaches 145 degrees with a meat thermometer.
- Let rest loosely covered with a foil tent.
- Meanwhile, prepare the pan sauce by placing the cast-iron skillet back on the stove over medium heat.
- Add the chicken broth, scraping up all the browned pieces from the bottom of the pan.
- Add the reserved marinade and let it boil down for 2-3 minutes.
- Add the butter and fresh parsley. Remove from heat, stirring until butter has melted. Taste the sauce and re-season if needed.
- Slice the pork tenderloin and serve it with the sauce drizzled over it. Enjoy.