Pork isn’t a type of meat that I’ve ever been that fond of. But a few years ago, I had pork tenderloin and re-discovered its wonderfulness! But I hadn’t ever made it myself until a few months back. I LOVE it. Jeff LOVES it.
It’s more expensive than chicken, sure, but I just wait until someone has it on sale for $1.99/pound and stock up. It freezes great.
I used Chef Mommy’s recipe as my inspiration, but have made a few changes to simplify it (as I’m not that great of a chef yet) and to emphasize the flavors we like the most. If you have great kitchen skills, use hers!
I bake mine in a bread loaf pan since that’s about the perfect size and keeps the meat moist.
Ingredients:
1⁄4 cups olive oil
2 1/2 Tbsp soy sauce
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp fresh parsley, finely chopped
2 tsp dry mustard
black pepper, to taste
2 cloves garlic, peeled and minced (or 1 – 1.5 teaspoons)
1-lb. pork tenderloin (where I buy them, there are usually 2 tenderloins in 1 package)
Directions:
Combine all marinade ingredients.
Seperate out 2-3 tbsp of the marinade into a small container.
Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. (I usually do overnight or most of the day.)
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.
Pan Sauce:
Pan scrapings from pork tenderloin
1/4 cup of chicken broth (could do water if you don’t have chicken broth, but chicken broth is best)
2-3 tbsp of pork marinade
While it’s all cooking, add the chicken broth and scrape up the browned pieces from the bottom of the skillet.
Add the marinade and mix around for a couple of minutes.
Pour over the pork tenderloin.
Serve!
