| Prep Time | 20 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
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Ingredients
- 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
Sauce
- 3/4 cup beef stock plus 3 tbsp.
- 3 tbsp reserved marinade
- 1 tbsp flour
- 1 tbsp butter
Ingredients
Sauce
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Instructions
- 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.
- Enjoy!
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