We love pork over here, and yet it always seems to get bumped for chicken or beef. Where are the loins? Where are the chops? Good questions. So in an attempt to rectify that, I went a little crazy and ended up printing out 6 pork loin recipes I want to make. Over-compensating much? But if they’re half as delicious as this one, I’m in good shape.
The pan sauce can be left loose, or you can reduce it down to a more syrupy consistency (but there will be less of it.) Either way, wonderful. I added in the brown sugar because without it, it tasted just a tad on the bitter side. The butter is a must, so don’t skip it!
And also? I doubled the recipe and placed the second loin in the fridge…we ate it as a cold salad for lunch 3 days in a row. Try that too!
Roasted Pork Tenderloin with Buttery Pan Sauce
Prep: 10 minutes
Marinade: 4 hours to overnight
Cook: 30 minutes
• 1/2 cup olive oil
• 1/3 cup soy sauce (low sodium or gluten-free)
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• 1 1/2 tablespoons Worcestershire sauce
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons dry mustard
• Freshly cracked black pepper, to taste
• 4 cloves garlic, minced
• 1 pound pork tenderloin
• Pan scrapings from pork tenderloin
• 1/2 cup chicken broth
• 3 tablespoons of pork marinade (reserved)
• 2 teaspoons unsalted butter
• 1/2 tablespoon brown sugar
Combine all marinade ingredients and reserve 3 tablespoons in a small tupperware container. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours or overnight.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place tenderloin in a small baking dish or roasting pan, coated with cooking spray, and cook in the oven for approximately 30 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
In the meantime, 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. Give the reserved marinade a quick stir and add it to the pan; let it boil down for 2 minutes. Add the butter and brown sugar; remove from heat stirring until butter has melted and sugar has dissolved. Cut the tenderloin into medium slices and pour the sauce on top.
NOTE: I placed the warm tenderloin slices and fantastic pan sauces over a bed of fresh baby spinach, which coated and wilted the leaves, turning them into a great side. Optional, but highly recommended!
(slightly adapted from Chef Mommy)