I am going to start off with a little disclosure here. I don’t normally like pork. It’s just not my thing. I’m sure you are asking, “then why are you writing a recipe using pork?” Well, this pork tenderloin is so delicious that it makes me forget that I am eating pork! Lol. It is so packed with delicious flavor that even if you are not a fan of pork, this recipe will convert you.
This recipe is so easy. In a gallon sized zip-top bag, combine olive oil, soy sauce, white wine vinegar, lemon juice, worcestershire sauce, parsley, dry mustard, garlic, salt, and pepper.
Seal the bag and mix it up. Remove 3 tbsp. of the marinade in a bowl and set aside.
Prep your pork tenderloins.
I try to trim off some of the silver fat. Don’t go crazy here trying to get every single piece trimmed. Just trim the big stuff. I use my kitchen scissors for this. I find it the easiest way to accomplish this task.
Once you have your pork trimmed, place it in the bag of marinade.
Marinate in the fridge for 3 hours or up to overnight.
Preheat oven to 350 degrees.
Heat an oven-proof skillet on the stovetop over medium-high heat. Remove pork from the marinade and place it in the skillet.
Brown on each side. About 3-5 minutes per side.
Place skillet in the oven and cook 30-40 minutes until meat reaches 160 degrees.
Remove from skillet and set aside to rest for 5 minutes.
While pork is resting, make the most delicious sauce that you will ever taste. I could just drink this stuff!
Return the skillet back to the stovetop and heat over medium-high heat. Add 3/4 cup beef stock and the reserved marinade to the skillet. Heat to boiling.
In a small bowl, whisk together 1 tbsp. flour and 3 tbsp. beef broth. Add to the skillet and whisk for 1 minute. Whisk in 1 tbsp. butter. The sauce is ready, bubbly and delicious!
Slice the pork into 1-inch pieces.
Top the pork with the amazing sauce.
Oh my goodness! Yum.
|Prep Time||20 minutes|
|Cook Time||30-40 minutes|
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup white wine vinegar
- 1 lemon juiced
- 2 tbsp worcestershire sauce
- 1 tbsp parsley chopped
- 2 tsp dry mustard
- 4 cloves garlic minced
- 2 lb pork tenderloin
- salt and pepper
- Combine all pork ingredients except the pork in a gallon sized zip-top bag.
- Remove 3 tbsp. of marinade and set aside.
- Add pork to the bag and marinate in the fridge for 3 hours or up to overnight.
- Preheat oven to 350 degrees.
- In an oven-proof skillet, brown pork on stovetop over medium-high heat for 3-5 minutes on each side.
- Place skillet in the oven and cook until pork reaches 160 degrees, about 30-40 minutes.
- Remove from oven and set aside to rest for 5 minutes.
- Make the sauce. Return skillet to stovetop and heat over medium high heat.
- Add 3/4 cup stock and reserved marinade to pan. Heat to boiling.
- In a small bowl, whisk together 3 tbsp. stock and flour. Add to the skillet and whisk.
- Whisk in butter.
- Slice pork and top with sauce.
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