Pork Tenderloin With a Pan Sauce

I am behind on recipes.  :(  It has been a really hectic week.

Anywho...

Recently on Pinterest, I found a recipe that looked SOOOO good.  Or maybe it was the picture that looked so good. :)  Either way, I just had to try it.

Pork Tenderloin with Pan Sauce.

So a couple weeks ago, I decided to give it a try.

And it was just as good as I hoped it would be.

I followed the original recipe fairly closely with just a few minor changes after reading some of the comments.

Ingredients:
1/2 cup olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar

juice from one lemon

1 or 2 tbsp Worcestershire

1-2 tbsp fresh parsley, finally chopped

2 tsp dry mustard

freshly ground pepper (to taste)

4 cloves garlic, peeled and minced (if your grocery store has herb "singles", it is a great place to get already peeled cloves)

1 lb pork tenderloin (okay, mine was more like two so I upped my ingredients)

Pan Sauce:
Scrapings from pork tenderloin

1/2 cup chicken broth

2-3 tbsp pork marinade

1-2 tsp butter

Directions:
Combine all the ingredients from the first list (minus the pork tenderloin).  Reserve 2-3 tbsp for later use.

Place the pork tenderloin in the marinade in a large ziplock bag and marinate in the fridge for 3-4 hours.

Preheat oven at 350 degrees.

In a hot skillet, sear the pork tenderloin on medium high heat for 2-3 minutes per side.

Place in the oven for 30-40 minutes.

After reading some comments, I put this in a large baking pan.  Then I poured the marinade over it so it cooked in the marinade.

I am not sure if that is considered safe or not.

My thinking was that if the pork is going to cook any bad germs out, the marinade will too.

My main goal was to keep the pork moist while it was cooking.  I removed the pork from the marinade before serving.

Like I said, I was going on the advice of some of the commenters.

Nobody got sick, so I would probably do it again that way. :)

Oh, latebreaking news...one commenter said that she had read to boil the marinade for about 5 minutes and it would be good to go.  Take that for what it is worth. :)

Or just cook it without the marinade and avoid all of these questions and concerns I have. That is what I may do next time if I don't want to live life on the edge. :)

Sorry for the rambling.  It is late and I am really tired.

So toward the end of the cooking time (start checking it around 30 minutes so it doesn't dry out), get the pan sauce ready. 

Add the chicken broth to the skillet, scraping up any pork tenderloin that might be left in the skillet from earlier.

Add the reserved marinade and bring to a boil.  Boil for about 2-3 minutes.

Add the butter. Remove from heat and stir the sauce, letting the butter melt.

Pour over the pork tenderloin.

Enjoy!

We ate ours with potatoes and black eye peas. Yum.

Reba