1-lb pork tenderloin
2 T olive oil
2 T soy sauce
1 T brown sugar
1 T red wine vinegar
1 T lemon juice
1 T Worcestershire saauce
1 t dried parsley flakes
1 t dry mustard
1 t garlic powder
1/4 t pepper
Add all the marinade ingredients to a Ziplock bag.
Add the pork tenderloin and toss to coat. Seal
and refrigerate for 3-4 hours. Remove the pork
from the bag and reserve the marinade. Roast in
a large skillet @400º oven for 25-30 minutes.
Remove and let rest 5-10 minutes while you
make pan sauce. Slice the roast and put
on a platter. Spoon on sauce.
Pan Sauce:
1/2 C chicken broth
reserved marinade
A pat of butter about 1/2 T
Place the skillet on medium heat; add the broth
and scrape up all the browned pieces. Add the
reserved marinade and bring to a simmer and let
reduce for 2-3 minutes. Whisk in the butter.
Remove from heat. Pour over the pork
tenderloin slices in the platter.
