Pork Tenderloin

I found a beautiful port tenderloin very inexpensively at the store and I hit Pinterest first thing to see if I could come up with a great way to cook it.  I found this recipe here and it was super easy but my pork tenderloin was 3lbs.  I doubled the sauce for the marinade and doubled the cooking time.  I always use a metal 9x13 pan when I bake meat.  That way you can use the pan on the stove top if needed.  Which you will need later to make the pan sauce. 

It was wonderful and so very moist.  My oldest ate 4 pieces in no time.  We had some left over which my hubby ate the next day.  I served it with mashed potato's, steamed broccoli and rolls.  It was a wonderful Sunday dinner on a snowy day.

Hope you enjoy!

Pork Tenderloin

Marinade:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
1 tbsp lemon juice
1-2 tbsp Worcestershire sauce
1-2 tbsp dry parsley
2 tsp dry mustard
1 tsp black pepper
1 tsp garlic powder
1 lb. pork tenderloin

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the cooking pan back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.