Pork Tenderloin with Pan Sauce

FOR MARINADE: Combine all marinade ingredients and reserve 3 T. Place the pork tenderloin and marinade in a Ziploc bag and let marinate at least 4 hours, or overnight. Preheat oven to 325 degrees. In a skillet over medium high heat, heat 2 T Garlic oil. Sear each side of tenderloin for 2-3 mins. Place into the preheated oven and cook for 45—50 mins. (Internal temperature should register 155 degrees). Remove from pan and let rest for at least 5 minutes before slicing. FOR THE PAN SAUCE: 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 reserved marinade and let it boil down for 2-3 mins. Add the butter and remove from the heat, stirring until butter has melted. Serve over the sliced tenderloin.

Entrees

Ingredients

FOR THE MARINADE:

1/2 C + 2 T of The Olive Bin's Garlic Olive Oil

1/3 C soy sauce

1/4 C of The Olive Bin's Red Wine Vinegar

2 T lemon juice

4 tsp Worcestershire sauce

4 tsp parsley

2 tsp bourbon mustard

1 T chopped garlic

2 1/2 lb pork tenderloin

FOR THE PAN SAUCE:

1 C chicken broth

3 T reserved marinade

4 tsp butter

Directions

FOR MARINADE:

Combine all marinade ingredients and reserve 3 T.
Place the pork tenderloin and marinade in a Ziploc bag and let marinate at least 4 hours, or overnight.
Preheat oven to 325 degrees.
In a skillet over medium high heat, heat 2 T Garlic oil. Sear each side of tenderloin for 2-3 mins. Place into the preheated oven and cook for 45—50 mins. (Internal temperature should register 155 degrees).
Remove from pan and let rest for at least 5 minutes before slicing.

FOR THE PAN SAUCE:

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 reserved marinade and let it boil down for 2-3 mins. Add the butter and remove from the heat, stirring until butter has melted.
Serve over the sliced tenderloin.