Thursday, May 1, 2014

Simply Delicious Oven Roasted Pork Tenderloin

Prior to trying this recipe, I almost never made pork tenderloin.  I don’t know why.  Pork is reasonably priced, there are no bones to worry about, it’s almost all meat, very little fat, and pork is safer than ever.  I saw this recipe originally on Pinterest, posted by Chef Mommy and it came with such over-the-top compliments, I thought I would try it.  I have put my own twist on the original recipe and have not been disappointed.  My husband LOVES this dish and so do I.  It’s pretty simple and doesn’t require any crazy complicated techniques.  I’m pretty sure if you try it once, you will be hooked and have a new meal to add to your family’s favorites.  Please read the entire recipe before starting:

½ cup of olive oil
1/3 cup of soy sauce
¼ cup of red wine vinegar or apple cider vinegar
Use a sharp knife to remove the
silver skin.
¼ cup lemon juice
2 Tablespoons of Worcestershire sauce
2 teaspoons of dry mustard
½ teaspoon black pepper
4 cloves of garlic, peeled and minced or 2 teaspoons of jarred minced garlic
1 pound pork tenderloin, remove the silver skin

Starting at least three hours before serving, we will make a marinade of the first 8 ingredients.  Add all 8 ingredients to a glass bowl using a whisk to thoroughly mix everything together.  Remove ¼ cup of the marinade from the glass bowl and refrigerate for later use in making our pan sauce.

Pour the remaining marinade in a one gallon plastic zip lock bag, add the pork tenderloin with the silver skin removed to the plastic bag.  Make sure bag is securely closed and place in the refrigerator.

Preheat the oven to 350 degrees.  Heat an oven safe skillet over medium heat until hot, drain the marinade from the pork, then sear the pork tenderloin for 2 – 3 minutes per side.  Transfer the skillet to the oven and cook the pork approximately 25 – 30 minutes.  You are looking for the meat to reach an internal temperature of 160 degrees.  Take the skillet out of the oven, transfer the meat to a platter, and cover it in aluminum foil.  Let the meat rest for 5 – 10 minutes before slicing the meat.  

Meanwhile, make the pan sauce:


¼ cup of marinade
½ cup chicken broth
2 Tablespoons of butter

Pour the chicken broth and marinade into the hot skillet over medium heat, scrape up all the brown pieces from the bottom of the pan (this increases the flavor of your sauce).  Let it boil for 2 – 3 minutes to concentrate the sauce.  Take the skillet off the heat and stir the butter in and serve with the sliced pork tenderloin.

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