Pork Tenderloin In Pan Sauce

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 1 lemon, juice of
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons dry mustard
• freshly cracked black pepper, to taste
• 4 garlic cloves, peeled and minced
• 1 lb pork tenderloin (silver skin removed)
• Pan Sauce
• pan dripping, from pork tenderloin
• 1/2 cup chicken broth
• 3 tablespoons pork marinade (thoroughly mixed)
• 2 teaspoons butter

1. Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
2. 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.
3. Meanwhile, place the skillet 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.

olive oil, soy sauce, red wine vinegar, lemon, worcestershire sauce, fresh parsley, mustard, freshly cracked black pepper, garlic, pork tenderloin, pan sauce, pork tenderloin, chicken broth, pork marinade, butter

Taken from www.food.com/recipe/pork-tenderloin-in-pan-sauce-493197 (may not work)