Pork Tenderloin with Pan Sauce #Recipe

My father-in-law recently came over to help my husband frame some walls in our basement and as a thank you I decided to make him and my mother-in-law a nice home cooked meal of Pork Tenderloin with Pan Sauce, Mashed Cauliflower, Cheesy Biscuits, and Wild Berry Cobbler.

While the pork was ridiculously delicious {two slices left over… just two slices! We devoured this meal.}, the mashed cauliflower was on the dry side and that recipe will be undergoing some serious renovations of its own. The pork was really easy to make and my husband said it was outstanding. It will defiantly be making onto our dinner table again.

What you need for the Pork Tenderloin:
1-lb. pork tenderloin

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
1 tsp lemon juice
1-2 tbsp Worcestershire sauce
2 tbsp parsley flakes
2 tsp dry mustard
4 cloves garlic, peeled and minced

black pepper, to taste {a pinch}

How to Make the Pork Tenderloin:
Combine all marinade ingredients and set aside 2-3 Tbsp. in a separate container to be used with the pan sauce.

Place the pork tenderloin and marinade in a ziploc bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees.

In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.

Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees.

Let rest for at least 5 minutes before slicing. 

What you need for the Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade that was set aside earlier.
1-2 tsp butter

How to Make the Pan Sauce:
Place the skillet used to sear the pork tenderloin back on the stove over a medium heat.

Add the chicken broth and scrape up all the browned pieces from the bottom of the pan.

Add the marinade and let it boil down for 2-3 minutes.

Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Source: Adapted from For The Love of Cooking

I smothered my pork tenderloin in the pan sauce and even used the pan sauce to give some much needed life to the mashed cauliflower. It was so yummy! If you like pork, and we totally do in our home, I would recommend giving this recipe a try. The pork turned out perfectly seasoned, incredibly juicy, and good to the last bite. I think I may try the leftovers on a salad and see how that goes… If there are still leftovers in the fridge {the hubby was eyeing them yesterday and I am not sure they survived}. 

This recipe is linked up at Delicious Dish Tuesday and Friday Food Frenzy:

http://MomMart.blogspot.com