Roast Pork Tenderloin with Pan Sauce
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 most of the ingredients into a Ziplock bag.
Seal
and refrigerate for 3-4 hrs. Remove the pork
In the bag and reserve the marinade. Roast in
a big skillet @400º oven for 25-30 minutes.
Make sauce.
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.
Directions:
Add most of the ingredients
zip bag and smoosh to to combine.
smoosh to coat everything over. Press the air and out
Refrigerate for several hours.
Remove the pork in the bag and
Save the marinade. Roast @400º
I want to use my
It provides a great sear to it.
There are usually 2 tenderloins in a bundle and
one is usually larger in relation to the other, so if yours is
Just roast to get a time, the one.
Once it is good and browned, remove it to your warm
platter.
Place the skillet on medium heat; include the broth
And whisk to scrape up the items that are browned.
simmer and let decrease for 23 minutes.
Slice the tenderloin and spoon on the sauce.
Be certain to spoon additional sauce on every serving.
I served this
oven-roasted brussel sprouts.
For the potatoes I microwaved
them for 46 minutes until tender. Then
I topped with brown sugar and butter.
The sprouts were tossed using a little
shake the pan half-way to toss.
the brussel sprouts.
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